Pumpkin Spice Streusel Cake
Prep time
Cook time
Total time
Serves: 1 cake
  • For the Pumpkin Cake:
  • 185 g butter, softened
  • 175 g sugar
  • 190 g eggs
  • 1 baking pumpkin (Hokkaido), roasted and pureed
  • 193 g flour
  • 7 g baking powder
  • 1 teaspoon pumpkin pie spice
  • For the Streusel Topping:
  • 500 g butter, softened
  • 500 g sugar
  • 650 g flour
  • 100 g almond flour
  • Additional ingredients:
  • Melted white chocolate
  1. Start by making the pumpkin puree if you're not using a canned version. Let cool.
  2. Prepare the desired baking pan (I used a rectangular sheet pan) by generously greasing the pan with baking spray or butter.
  3. For the Streusel Topping: Mix together the butter and sugar. Slowely add the flour and almond flour.
  4. Break the streusel up with your hands into small pieces. Place the streusel in the refrigerator until needed.
  5. For the Pumpkin Cake: Cream together the butter and sugar.
  6. Add the eggs, pumpkin puree, and finally the baking powder, pumpkin pie spice, and flour. mix until just until incorporated.
  7. Spread evenly into a prepared baking pan, bundt pan, or any desired baking pan.
  8. Sprinkle the streusel topping generously onto the pumpkin cake.
  9. Bake at 150 Celsius or 300 Fahrenheit for about 30 minutes, until the streusel has begined to brown and the cake is baked through.
  10. Remove the cake from the oven and let cool. Drizzle the melted white chocolate over top of the cake.
  11. Serve, and enjoy!
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/10/pumpkin-spice-streusel-cake/