Pumpkin Crunch Cake

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 cup pumpkin puree
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350°F. Grease and flour a 9x13 baking dish.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large bowl, beat together the sugar, oil, eggs, pumpkin, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared baking dish and spread evenly.
6. In a medium bowl, combine the pecans, brown sugar, flour, oats, and melted butter. Mix until crumbly.
7. Sprinkle the streusel over the batter in the baking dish.
8. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool before serving.

Interesting Facts

• Pumpkin is an excellent source of vitamin A, vitamin C, and fiber.
• The pecans and oats in the streusel topping add a nice crunch and texture to the cake.
• This cake is a great way to use up leftover pumpkin puree.