Hands On Time
25 Mins
Total
80
Yield
Serves 8-10
Photo: Sara Tane

How to Make It

Step 1

Preheat oven to 350 °. Grease and flour a 10-inch springform pan.

Step 2

To make the streusel, whisk together the brown sugar, flour, cinnamon, and salt in a medium-sized mixing bowl. Cut in butter using fingertips until small clumps form. Stir in pecans. Set aside in fridge until ready to use.

Step 3

To make the filling, whisk together the pumpkin, sugar, pumpkin pie spice, and egg in a medium bowl until combined. Set aside.

Step 4

To make the cake, beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment at medium speed until pale an fluffy, 4-5 minutes. Beat in the eggs, 1 at a time, and vanilla extract.

Step 5

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Slowly mix the flour mixture into the butter mixtures until barely combined. Mix in the sour cream and pumpkin.

Step 6

Spread ½ of the cake batter into prepared pan. Gently spread pumpkin filling over cake batter in pan; sprinkle evenly with about half of the streusel. Top with remaining cake batter; sprinkle evenly with remaining streusel. Bake at 350 ° for 45-50 minutes or until wooden skewer inserted into the center of the cake comes out clean. Cool in pan 15-20 minutes. Run a knife around the edge of the cake to loosen from the sides of the pan; remove sides. 

Step 7

To make the glaze, whisk together confectioners sugar, maple syrup, and 3 tablespoons cream. Whisk in remaining tablespoon of cream, 1 teaspoon at a time, until desired consistency is reached. Drizzle over cake and serve.

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