Ingredients:
For the Cake
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 cup pumpkin puree
1/2 cup sour cream
1 tsp vanilla extract
For the Streusel
1/2 cup pecans, chopped
1/3 cup brown sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
1 tsp ground cinnamon
For the Glaze
1/2 cup powdered sugar
1-2 tbsp milk
1/4 cup caramel sauce (for drizzling)
Extra pecans and chocolate chips for garnish (optional)
Directions:
Preheat your oven to 350°F (175°C) and grease a bundt pan or 9×13 baking dish.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in the pumpkin puree, sour cream, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour half of the batter into the prepared pan.
For the Streusel
In a small bowl, combine chopped pecans, brown sugar, flour, melted butter, and cinnamon. Sprinkle half of the streusel mixture over the batter.
Pour the remaining batter on top and then sprinkle the rest of the streusel over the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
For the Glaze
Once the cake has cooled, whisk together powdered sugar and milk to form a glaze. Drizzle over the cooled cake.
Add extra caramel sauce, pecans, and chocolate chips on top for garnish if desired.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10-12
Calories: 380 kcal per serving
