Maple Streusel Pumpkin Cake
This Maple Streusel Pumpkin Cake is perfect for the holidays! Layers of pumpkin cake, cinnamon streusel, and maple cinnamon frosting.
Servings 12
Calories 1120kcal
Ingredients
Pumpkin Cake:
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 1/2 tsp vanilla extract
- 3 Tbsp vegetable oil
- 3 large eggs room temperature
- 1 large egg white room temperature
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon ground
- 1/2 tsp nutmeg ground
- 1/8 tsp cloves ground
- 1 3/4 cups pumpkin puree not pumpkin pie filling
Maple Cinnamon Frosting:
- 1 1/2 cups unsalted butter room temperature
- 1 1/2 cups vegetable shortening
- 12 cups powdered sugar
- 2 tsp ground cinnamon ground
- 1 Tbsp maple extract I used maple syrup
- 1/4 cup water or milk room temperature
Cinnamon Streusel:
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar packed
- 1 1/4 tsp ground cinnamon ground
- 6 Tbsp unsalted butter melted
Instructions
Pumpkin Cake:
- Preheat oven to 350F. Grease and flour three 8" cake rounds, line with parchment.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add oil and vanilla and mix until incorporated.
- Alternate adding flour mixture and pumpkin puree, beginning and ending with flour (3 additions of flour and 2 of pumpkin). Mix until just combined.
- Spread batter evenly into prepared pan and smooth the tops with a spatula.
- Bake for 20-25 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Maple Cinnamon Frosting:
- Beat butter and shortening until smooth. Slowly add 6 cups of powdered sugar, fully incorporating after each addition. Add the maple extract, cinnamon, and water or milk and mix until smooth. Add remaining powdered sugar 1 cup at a time. Mix thoroughly until smooth.
Cinnamon Streusel:
- Preheat oven to 350F and line a baking sheet with parchment.
- In a medium bowl, combine all ingredients with a fork until combined and crumbly. Spread evenly on baking sheet and bake for 6-8mins. Cool completely and crumble into pieces if needed.
Assembly:
- Trim off any domes with a serrated knife. Place one layer of the cake onto a cake stand or serving plate. Top with 3/4 cup of frosting and spread evenly. Sprinkle the frosting with 1/3 of the streusel. Lightly press the streusel into the frosting. Repeat with remaining layers. Frost and smooth the outside of the cake. Decorate with drop flowers or dollops and remaining streusel. I used Wilton Tip 1G.
- Store at room temperature in an airtight container. Best eaten within 2-3 days.
Notes
Note: I modified the original recipe to make a smaller but taller cake. Recipe is as written in Simply Beautiful Homemade Cakes and makes a 3-layer 8" cake.
Excerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.
Nutrition
Calories: 1120kcal | Carbohydrates: 120g | Protein: 6g | Fat: 70g | Saturated Fat: 35g | Cholesterol: 153mg | Sodium: 239mg | Potassium: 244mg | Fiber: 2g | Sugar: 90g | Vitamin A: 6870IU | Vitamin C: 1.5mg | Calcium: 91mg | Iron: 2.6mg