Pumpkin Walnut Cake
- Reviews 1
Ready In: 2 hrs 5 mins
Serves: 16
Ingredients
- 1 cup butter, softened
- 3 cups packed brown sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cardamom
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon baking soda
- 1⁄2 cup chopped walnuts, toasted
- 1 (14 ounce) can pumpkin puree
Streusel
- 1⁄3 cup all-purpose flour
- 1⁄4 cup packed brown sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup cold butter, cubed
- 1⁄2 cup chopped walnuts, toasted
Directions
- Grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
- Set aside.
- In bowl, beat butter with sugar until fluffy.
- Beat in eggs, one at a time, beating well after eaach addition.
- Beat in vanilla.
- In a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
- Stir in walnuts.
- Alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
- Scrape batter into prepared pan.
- Streusel: In small bowl, stir together, flour, sugar and cinnamon.
- Using pastry blender or 2 knives, cut in butter until mixture clumps together.
- Stir in walnuts.
- Sprinkle over batter in pan.
- Bake in centre of 325f degree oven until streusel is golden bown and cake tester inserted in centre comes oout clean, about 1 3/4 hours.
- Let cool in pan on rack for 15 minutes.
- Loosen side of cake with knife; holding onto centre tube, lift cake from pan.
- Let cool completely on rack.
- Run knife around tube.
- Using wide spatulas, gently lift out cake and peel off paper.
- Note: Wrap the cake in plastic wrap and store at room temperature for up to one week.
- Or overwrap in heavy duty foil and freeze for up to 2 weeks.
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