Pumpkin Cake with Chocolate Chip Streusel
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Recipe type: Dessert
Prep: 
Cook: 
Total time: 
Serves: 10
 
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
  1. 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).
  2. 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.
  3. For CAKE: In medium bowl, whisk together flour, cinnamon, allspice, ginger, baking soda and salt. Set aside.
  4. 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.
  5. Add flour mixture to butter mixture and beat on low until just combined. Stir in ⅓ cup chocolate chips.
  6. Spread batter evenly into prepared pan and top with streusel topping. Sprinkle the ½ cup of chocolate chips over top of everything.
  7. 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.
  8. 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/