Ingredients

The following ingredients have 12 Servings
  • 1 cup pumpkin puree (canned, unsweetened)
  • 2 eggs
  • 1 tablespoon lemon juice
  • 2 teaspoon vanilla extract
  • 1/4 cup melted butter
  • 2 cups all purpose flour
  • 3/4 cup white sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 cup flour
  • 1/3 cup white sugar
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons melted butter

Instruction

  • Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch springform pan with butter.
  • In a large bowl whisk together the pumpkin puree, eggs, lemon juice, vanilla and melted butter.
  • Add the flour, sugar, baking powder, baking soda, and salt to the wet ingredients, and combine with a rubber spatula just until the flour disappears.
  • Add half the batter to the bottom of the spring-form pan. 
  • Combine the brown sugar and cinnamon and sprinkle it over the batter in the pan and top with the second half of the batter, smoothing out the top.
  • Combine the flour, white sugar, baking powder, ground cinnamon, and melted butter until a crumbly mixture forms. Sprinkle the crumbly mixture over the top of the pumpkin batter.
  • Bake the cake at 350 degrees Fahrenheit for about 55-65 minutes or until a toothpick inserted into the cake comes out clean.
  • Let cool in the pan for about 15 minutes before releasing the sides and letting the cake cool completely before slicing.