Coffee cakes, crumb-topped loaves, etc. have always been my weakness.
One of them, anyway.
The crisp, decadent streusel, the toasted, crunchy nuts, the tender, often-spiced cake. Mmm.
mixing with a fork until moist crumbs form.
Add in 1 cup chopped pecans & stir to combine.
Set streusel aside.
Preheat the oven to 350F.
For the cake:
1 (15-oz) can or 1/2 a large can pureed pumpkin,
3/4 cup almond milk
1 1/2 cups sugar
and 2 teaspoons vanilla extract,
1 1/3 cup flour,
1 tablespoon baking powder,
1 teaspoon salt,
1 1/2 teaspoon cinnamon,
3/4 teaspoon nutmeg,
3/4 teaspoon ginger,
folding in with a fork. Fold in
1 1/3 cup more flour,
mixing just until combined and no dry flour remains.
Pour batter into a well-greased 13"x9" pan, smoothing to spread evenly.
Scatter the streusel evenly over the batter.
Bake for 45-50 minutes, or until a toothpick comes out clean when tested in the center.
This recipe adapted from Veganomicon at Any Fig http://anyfig.blogspot.com.