~ PUMPKIN STREUSEL BRUNCH CAKE ~
The family was hungry for something that involved pumpkin, so being that I had 2 large cans of pumpkin left over from last year and still hadn't expired...I tweaked a recipe that my friend Linda shared with me. I was out of baking soda, so I made it work with self rising flour. I'll be making this cake again. It would be great with some nuts in the topping as well, next time I will add some pecans. Very moist, Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Other Breakfast
Number Of Ingredients 18
Steps:
- For the topping: Preheat oven to 350 degree F. Grease and flour a 9 x 13 baking pan or dish. I use Bakers Joy. In a medium bowl, add the flour, brown sugar, cinnamon and salt. mix together. Using a pastry blender or fingers work, work in the cold butter, until resembles crumbs.
- In a small bowl, mix flour with spices and set aside.
- In a large bowl, whisk together the pumpkin, eggs, oil, applesauce, extract, sugar, brown sugar, until well blended.
- To the wet mixture, add the flour mixture and stir just until blended. Spread batter into prepared pan and smooth top evenly.
- Evenly spread the strudel mixture over the batter.
- Place in oven and bake for 45 - 50 minutes or until pick comes out clean.
- Cool on wire rack. Serve as is or add a dollop of whipped cream. Yummy!
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