Pumpkin Harvest Cake

My FaceBook friends asked- so they shall receive. This cake is for those that love spices. It is reminiscent of fall with all of the sweet, spicy scents in the air. It goes great with a hot cup of tea or coffee...and yes, this recipe is mine. It's based on a plain pumpkin cake recipe. I hope you enjoy it!

Julie's

Pumpkin Harvest Cake
3 cups flour
1 teaspoons baking soda
2 teaspoon baking powder
1 1/2 cups sugar
2 teaspoons pumpkin pie spice (+ 1/2 tsp cloves + 1 tsp cinn. for those that love spice, like me)
1 teaspoon salt
i large can pumpkin ( or two cups cooked, pureed fresh pumpkin)
1 cup oil
3 Extra Large Eggs (or 4 large, or 5 medium, or 6 small)


Place all dry ingredients in a large mixing bowl. Stir until well mixed with a whisk.

Add all wet ingredients. Stir or beat with a mixer for about 2 minutes.

Pour into an ungreased 13x9 pan.

Bake at 375 F for 40-45 minutes or until sides begin to pull from pan and and a toothpick comes out the center clean.

Topping-
1 cup sugar
1 cup flour (any)
1/2 tsp pumpkin pie spice
1/2 tsp ground cloves
1 tsp cinn.
1/4 cup REAL butter
1 tblsp french vanilla coffee, brewed strong

Mix all dry ingredients.

Cut butter in with fingertips until the mix is crumbly.

Drizzle in the coffee, cut in as with the butter. If mix becomes to wet, add more flour. End product should resemble very lumpy cornmeal.(large pea sized lumps with small sandy texture, too)


Place the streusel all over the top of the cake wahe the cake has just started to pull from the sides of the pan. Remove the cake when the streusel has browned slightly. Becomes crunchy as it cools.