Pumpkin-Pecan Streusel Cake

 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.

                       This recipe is all that, and more; pumpkin puree stirred right into the batter adds

an extra layer of flavor. It's incredibly moist and delicious.
Try it for breakfast with coffee, tea, or (almond) milk.

An indulgence you can feel good about, this cake is vegan! 

                                                   I dare you to eat just one piece.       

The original recipe comes from the excellent Veganomicon (see the "Eat to Live" section of my book recommendations), one of the most innovative vegan cookbooks I've ever laid my eyes on (which is to say, Many). A must-see for anyone interested in vegan cuisine. I've adapted it somewhat, using natural sugar, almond milk instead of soy for a better, richer flavor, and replacing the canola oil called for with sunflower oil. I added more/less spices to my taste; the amounts are general.

Pumpkin Pecan Streusel Cake

 To make the streusel, combine

1/4 cup flour and

3 tablespoons light brown sugar. Drizzle in

1 tablespoon sunflower oil,

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:
Combine
1 (15-oz) can or 1/2 a large can pureed pumpkin,
3/4 cup almond milk

3/4 cup sunflower oil

1 1/2 cups sugar
and 2 teaspoons vanilla extract,

and mix well.

Add

 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,

1/2 teaspoon allspice,

and 1/8 teaspoon cloves to the pumpkin mixture,

 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.

Let cool and cut into squares. Makes 18 generous servings.

This recipe adapted from Veganomicon at Any Fig http://anyfig.blogspot.com.