Ingredients:

  • 1 cup All-Purpose Flour (for streusel)
  • 1/2 cup Light Brown Sugar, Packed (for streusel)
  • 1 tsp Ground Cinnamon (for streusel)
  • 1/4 tsp Ground Nutmeg (for streusel)
  • 1/2 cup Unsalted Butter, Cold, diced (for streusel)
  • 2 1/4 cups All-Purpose Flour, Sifted (for cake)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 Tbsp Pumpkin Pie Spice Mix
  • 1/2 cup Unsalted Butter, Room temperature, softened (for cake)
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, Packed (for cake)
  • 2 large Eggs, Room temperature
  • 1 tsp Vanilla Extract (for cake)
  • 1 cup Pumpkin Puree (NOT pumpkin pie filling)
  • 1/4 cup Buttermilk
  • 1 1/2 cups Powdered Sugar, sifted (for glaze)
  • 1/4 tsp Vanilla Extract (for glaze)
  • 2 - 3 Tbsp Whole Milk or heavy cream (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang. For the streusel, whisk together the streusel flour, brown sugar, cinnamon, and nutmeg. Add the cold, diced butter and work it into the mixture using your fingertips or a pastry cutter until large, pea-sized crumbs form. Set aside.
  2. Whisk together the cake flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl. Set aside.
  3. In the bowl of a stand mixer, cream the room temperature butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the bowl. Mix in the pumpkin puree until just combined.
  4. On low speed, gently incorporate half of the dry ingredients. Follow with the buttermilk. Finish by adding the remaining half of the dry ingredients. Stop mixing immediately once the last streaks of flour disappear to prevent a tough cake.
  5. Pour half of the cake batter into the prepared baking pan and spread evenly. Sprinkle roughly half of the reserved streusel mixture evenly over this first layer of batter. Carefully spoon and spread the remaining cake batter over the middle streusel layer. Sprinkle the remaining streusel mixture over the top layer.
  6. Bake for 40–45 minutes, or until a wooden skewer inserted into the centre comes out with only moist crumbs attached (not raw batter). Transfer the pan to a wire rack and allow the cake to cool for at least 20 minutes before glazing.
  7. Sift the powdered sugar into a small bowl. Whisk in the vanilla extract and 2 tablespoons of milk/cream. Add the remaining milk/cream slowly until the glaze reaches a thick, drizzly consistency. Drizzle the glaze generously over the warm cake. Allow the glaze to set for 5-10 minutes before serving.