Fall has been here for awhile, although you wouldn’t really know it around here. We have had some unseasonably warm weather here in the Chicagoland area as of late, which has made some days still seem like summer. How is this a bad thing? Well it isn’t, but it makes life a little tricky when my son still won’t stop wearing shorts.
Cooler weather is rolling in this week, but of course, just in time for Halloween. Why can’t this thing called weather EVER cooperate?
Despite the weather inconsistency, I am, and have been in full fall mode. The trees are beautiful, the air is (sometimes!) cool and crisp, and most importantly, I can get baking. We all know what else fall means to many…..
Yep, you guessed it…pumpkin flavored EVERYTHING. Are you sipping your pumpkin latte right now while reading this? There is a good chance many of you are. While I am not a fan of everyone’s favorite pumpkin latte, I am a fan of pumpkin desserts. Nothing says fall like pumpkin cake, bread, pancakes…you name it! I was trying to make something that had my favorite fall ingredients, along with everyone’s favorite, chocolate.
This pumpkin cake is beyond amazing. The cake is moist and delicious but nothing compares to the crumbly, buttery streusel topping that sprinkles over the batter right before baking. Can we just make a dessert with ONLY crumbly butter topping? Just topping more of this delicious topping? I mean, that is how good this is.
Beware…these are addicting.
Pumpkin Chocolate Chip Streusel Cake
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 tsp. vanilla extract
1 1/2 cups sifted all purpose flour (I used whole wheat pastry flour)
1/4 tsp. salt
1/4 tsp baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Streusel Topping
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, room temperature
1/4 cup mini chocolate chips
Preheat oven to 325 degrees. Grease and flour 8×8 -inch square pan. Beat sugar with oil until blended. Add eggs, one at a time, beating well. Continue beating until light and fluffy. Mix in pumpkin on low speed and add the vanilla. Sprinkle in dry ingredients on low speed and mix just until combined. Pour into prepared pan.
Streusel Topping:
In a small bowl, mix brown sugar and flour. Add butter cubes and work with a pastry cutter or your fingers until mixture resembles small pebbles and is crumbly. Add in chocolate chips. Sprinkle topping over entire loaf. Bake 60 minutes, or until toothpick comes out clean. Enjoy!
Preheat oven to 325 degrees. Grease and flour 8×8 -inch square pan. Beat sugar with oil until blended. Add eggs, one at a time, beating well. Continue beating until light and fluffy. Mix in pumpkin on low speed and add the vanilla. Sprinkle in dry ingredients on low speed and mix just until combined. Pour into prepared pan.
Streusel Topping:
In a small bowl, mix brown sugar and flour. Add butter cubes and work with a pastry cutter or your fingers until mixture resembles small pebbles and is crumbly. Add in chocolate chips. Sprinkle topping over entire loaf. Bake 60 minutes, or until toothpick comes out clean. Enjoy!
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