Pumpkin Streusel Cake

By Brandi Mastin
Serves: 12

A recent graduate of SUNY Cobleskill’s Culinary School, Brandi Mastin has worked with one of our favorite farms, Wellington’s Herbs and Spices where her appreciation for fine ingredients was honed. She has created a wonderful recipe for us; Pumpkin Streusel Cake with Wellington's fragrent and flavorful spices.



  • Preheat the oven to 350° F. Grease the bottom and sides of the 8” spring form pan lightly with butter. Place the pan upside down on top of a piece of parchment paper and cut a circle to fit the bottom of the pan. Set aside.
  • Prepare the cake batter:
    In a medium bowl of a stand mixer with the batter beater attached, beat together the eggs and sugar until light and fluffy. Add the canola oil, vanilla extract, canned pumpkin and blend well.
  • In a large bowl, blend together the flour, baking soda, pumpkin pie spice and salt with a wire whisk. Stir the pumpkin mixture into the flour mixture by hand and blend until all the dry ingredients are moist. Do not overwork the batter. Pour into the prepared baking pan and smooth the top.
  • Prepare the streusel topping:
    In a small bowl, combine the flour, cinnamon, brown sugar, butter and walnuts. Blend this mixture by pressing it together with your fingers to mix the butter with the other ingredients. It is done when the streusel looks like small clusters. Sprinkle the streusel topping over the top of the pumpkin batter.
  • Bake for about 40 minutes or until a cake tester or toothpick comes out of the middle of the cake cleanly.
  • Place on a wire cooling rack and cool completely before removing from the pan. Once cooled, remove the side of the spring form pan, place a large spatula under the cake and slide (with parchment) onto your serving platter.


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