Easy Pumpkin Cake With Streusel Topping Annettes Recipes

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
• Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
• Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
• Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

PUMPKIN CAKE WITH APPLE-NUT STREUSEL

Steps:

• To make the apple streusel: melt butter in a large skillet over medium heat.
• Add in chopped apples and saute for about 5 minutes (do not saute until too soft).
• Add in sugar and cinnamon; cook for another 3-4 minutes, then add in chopped walnuts; set aside.
• For the cake: set oven to 350 degrees (second-lowest rack).
• Butter an 11 x 7-inch baking dish.
• Combine flour, brown sugar, butter and salt in a large bowl.
• With an electric mixer, beat until mixture resembles coarse crumbs; set aside 2/3 cup of the mixture for the topping.
• In a bowl, whisk together pumpkin, sour cream, white sugar, pumpkin pie spice, eggs and baking soda; add to the flour mixture; beat or whisk just until smooth (batter will fairly thick).
• Transfer batter to prepared baking pan and smooth out with a spoon.
• Scatter the apple/nut mixture on top (along with any melted butter/cinnamon syrup sauce from the bowl) then sprinkle the reserved 2/3 cup mixture on top of apples.
• Bake about 35-40 minutes or until cake test done.
• Cool cut into squares and serve warm with ice cream.
• Delicious!

PUMPKIN-APPLE STREUSEL CAKE

Steps:

• For apples:
• Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
• Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.

EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING

Steps:

• Lightly butter a 9x13-inch baking dish.
• Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
• Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
• Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
• Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.