A moist, fall-flavoured snacking cake perfect with tea or coffee.
Ingredients
STREUSEL TOPPING:
¼ cup regular or quick cooking oats
⅓ cup all-purpose flour
¼ cup lightly packed brown sugar
¼ teaspoon cinnamon
¼ cup cold butter, cut into small cubes
½ cup semi-sweet chocolate chips (see note for substitutions)
CAKE:
1 cup all purpose flour
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened to room temperature
⅓ cup granulated sugar
⅓ cup lightly packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup pure pumpkin puree
⅓ cup semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch or 9-inch round cake pan with cooking spray (I used a 9-inch, but if you like your cake a bit taller, use an 8-inch pan - a square baking dish also works well if you prefer).
For STREUSEL: combine oats, flour, brown sugar and cinnamon in a medium bowl. Cut in butter with a pastry blender or your fingers until it's evenly dispersed and the mixture looks like coarse crumbs. Set aside.
For CAKE: In medium bowl, whisk together flour, cinnamon, allspice, ginger, baking soda and salt. Set aside.
With electric mixer, in large bowl, cream together butter and both sugars until very smooth (about 2 minutes). Beat in the egg, vanilla and pumpkin until smooth.
Add flour mixture to butter mixture and beat on low until just combined. Stir in ⅓ cup chocolate chips.
Spread batter evenly into prepared pan and top with streusel topping. Sprinkle the ½ cup of chocolate chips over top of everything.
Bake for 34-40 minutes (check after 34 minutes - if toothpick comes out clean, it's done). Let cool in pan on rack before slicing and serving.
Store cooled cake in airtight container at room temperature for up to 5 days, or let cake cool completely, wrap in plastic wrap and then foil, and freeze until needed. Let sit at room temperature for 4-6 hours to thaw before serving.
Notes
The chocolate chips can be substituted in full or in part in the cake and/or streusel with pecans or walnuts.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/11/pumpkin-cake-with-chocolate-chip-streusel/