I am very happy to republish this recipe as part of the Pumpkin Delight Recipe Series organized by Savannah McQueen of Hammock Tracks. Boy did she start off with a great recipe! One I am going to have to try right away. If you are interested in the chicken or grits recipe(s) mentioned you can find them here
In the meantime, here is my first humble entry. Then I am going to go back through the ages and get all my best pumpkin stuff. You all enjoy reviewing the recipes from all the sites below.
I was thinking about a Sunday dinner menu and all the components of it. Green chile cheese grits, bar-b-que chicken and a decadent cake for dessert. So, I made the whole thing. Not good for the diet, but boy did it taste good! The Hatch green chiles were a great addition to the cheese grits. For the chicken, no low fat boneless skinless stuff. Legs and thighs with the skin on were on my menu. My son said he hadn’t had that much good food to eat in a long time. “Music to a mother’s ears!” Of course, the second helping of everything put him out for a nap.
I topped it off with a Pumpkin Pecan Streusel Cake. I’m taking that to a pot luck dinner, but I needed a taste tester. He volunteered. He said it was great, if all the sugar didn’t put him in a coma. I doubt it will do that. It was a huge cake slice though.
This does not mean I’m not cooking again anytime soon, but nothing so rich and decadent as all those in the same meal. It was fun. Yes, I thinking cooking is fun and very relaxing. Then I had to take pictures and write about it to share with you, my friend. Wish you were here in my kitchen to join me.
Pumpkin Streusel Cake
- ½ cup butter, softened
- 1 ½ cups sugar
- 15 oz. can pumpkin
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 cup flour
- 1 cup sugar
- 1 cup light brown sugar, packed
- 2 teaspoons cinnamon
- 8 tablespoons butter, melted
- 1 ½ cup chopped pecans
Preheat oven to 350°. Grease a Bundt or tube pan well.
In a stand mixer, combine the butter and sugar and beat until fluffy on medium. Add the pumpkin and eggs and mix well. Combine the flour, baking powder, cinnamon and spices. Add the flour mixture to the pumpkin mixture and beat on low speed just to combine. Stir with a spatula to be sure all ingredients are well combined.
Bake the cake for 55-60 minutes or until a tester comes out clean. Cool 10 minutes on a baking rack. Invert on a plate. Using another plate turn the cake streusel side up for a pretty presentation.Combine the streusel ingredients in a bowl. Put about 2/3 of the batter in the Bundt pan and add ½ of the streusel mix over the batter. Drop in the remaining batter and spread over the streusel. Add the remaining streusel on the cake top.
Drizzle with a maple glaze(below)
- 2 tablespoons butter
- 1 ½ cups powdered sugar
- 1 teaspoon maple flavoring
Milk to thin to the consistency needed to drizzle on the cake.
Have a slice and enjoy!