PUMPKIN CHOCOLATE CHIP STREUSEL CAKE
Serves 2
35 mins prep
45 mins cook
80 mins total
The last standing cans of your pumpkin puree in your pantry called 📞 Soft pumpkin cake, cinnamon swirl, melty chocolate chips, and the all important streusel on top — basically the perfect balance of all of my favorites in one 🤤 It’s heavenly, and
0 servings
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Preheat oven to 350F. Grease and line a small round baking dish or standard loaf pan with parchment paper; set aside. Start by making the streusel topping. In a medium, add all of the ingredients and use a fork to mix until crumbly. Place in the fridge until ready to use. In a small bowl, combine the brown sugar in cinnamon for the cinnamon sugar swirl. Then make your cake batter. In a large bowl, whisk together the pumpkin puree, oil, brown sugar, and maple syrup. Sift in the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix with a wooden spoon or spatula until just combined. Fold in the chocolate chips. Pour half of the batter into the prepared baking pan and smooth with a spatula. Sprinkle the cinnamon swirl mixture on top, and then pour the rest of the batter on top and smooth with a spatula. Sprinkle the crumble on top and gently press down to make sure it sticks. Bake at 350F for 55-60 minutes, or until a toothpick inserted into the middle comes out clean and the streusel top is golden. Cool in the pan for 10-15 minutes, then remove and transfer to a wire cooling rack to cool completely. Slice and serve at room temperature. Enjoy!
