Pumpkin Dollop Cake

As featured in the Niverville Citizen

An easy, one-pan cake with a crunchy cinnamon topping, soft crumb and velvety pumpkin purée. Truly a dream dessert for your fall festivities!

Ingredients

For The Crumbly Topping:

Using a hand-mixer, combine the following in a medium sized bowl:

1/2 cup brown sugar

1/3 cup flour

3/4 tsp cinnamon

1/8 tsp nutmeg (opt.)

1/4 cup softened butter or margarine

Set aside.

For The Cake:

Combine with a hand-mixer in a tall-sided large bowl:

3 cups flour, sifted

1 1/2 cups white sugar

4 1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/4 cup sour cream

1/4 cup softened butter or margarine

1 1/2 cups milk

2 eggs

1 tsp vanilla extract

Zest of 1 orange (opt.)

Set aside:

2 cups of pumpkin purée

Instructions:

Preheat oven to 350°C.

Prepare your baking pan of choice (9x13 is recommended) with a thin layer of margarine or vegetable oil.

Using a large soup spoon, dollop half the pumpkin purée throughout the baking dish ensuring dollops are evenly spaced.

Pour the cake batter into the baking dish.

Again, using a large soup spoon, dollop pumpkin purée over top of the cake batter ensuring dollops are evenly spaced.

Using your hands, crumble the topping mixture over the batter.

Place in the preheated oven and set a timer for 40-45 minutes.

Once ready, let the cake cool in the pan and within 20 minutes, it will be ready to serve on its own or with vanilla ice cream.

Note: keeps in the fridge for up to a week. Also great as a reheat treat, sliced and in the microwave for 30 seconds.

A go-to gâteau recipe that comes together in a cinch. Budget and pantry friendly, celebrating delicious flavours, contrast of textures and the abundant harvest of 2022.