Maple Streusel Pumpkin Cake

• Vegetarian

• Produce

  • 1 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg white, large
  • 3 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 4 3/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 3 1/4 cup Flour
  • 1 tbsp Maple extract
  • 1/2 tsp Nutmeg, ground
  • 12 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cup Sugar
  • 1/2 tsp Vanilla extract
  • 1 1/2 cup Vegetable shortening

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 7/8 cup Butter, salted
  • 1/4 cup Water or milk

Found on lemontreedwelling.com

Description

Ingredients

• ¾ c. unsalted butter, room temperature
• 1½ c. sugar
• ½ tsp. vanilla extract
• 3 Tbsp. vegetable oil
• 3 large eggs, room temperature, divided
• 1 large egg white, room temperature
• 2½ c. all purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ⅛ tsp. ground cloves
• 1¾ c. pumpkin puree
• 1½ c. salted butter, room temperature
• 1½ c. vegetable shortening
• 12 c. powdered sugar, divided
• 2 tsp. ground cinnamon
• 1 Tbsp. maple extract
• ¼ c. water or milk, room temperature
• ¾ c. all purpose flour
• ¾ c. light brown sugar, packed
• 1¼ tsp. ground cinnamon
• 6 Tbsp. salted butter, melted

Directions

• Preheat oven to 350 degrees. Line the bottoms of 3 (8 inch) cake pans with parchment paper and grease the sides.
• In a large mixing bowl, cream the butter and sugar on medium speed until light in color and fluffy, 3-4 minutes.
• Add the vanilla extract and vegetable oil and mix until combined.
• Add 2 of the eggs and mix until well combined.
• Add the remaining 1 egg to the egg whites and mix until well combined.
• Add half of the flour mixture to the batter and mix until combined.
• Add the pumpkin puree to the batter and mix until combined.
• Add the remaining half of the flour mixture and mix until well combined and smooth. Batter will be thick.
• Divide the batter evenly between the prepared cake pans.
• Bake the cakes for 20-25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
• Remove the cakes from the oven and allow them to cool for 3-4 minutes, then remove them to a cooling rack to finish cooling.
• To make the maple cinnamon buttercream, mix together the butter and shortening until smooth.
• Slowly add 6 cups of powdered sugar, mixing until smooth after each addition.
• Add the cinnamon, maple extract, and milk and mix until well combined and smooth.
• Slowly add the remaining 6 cups powdered sugar and mix until well combined and smooth.
• To make the streusel, preheat the oven to 350 degrees.
• Add the flour, brown sugar, cinnamon, and butter to a medium bowl and mix with a fork until all ingredients are well combined and crumbly.
• Spread the streusel evenly onto a cookie sheet lined with parchment paper and bake 6-8 minutes.
• Set the streusel aside to cool.
• Once it is cool, stumble it back into pieces.
• To assemble the cake, remove the domes from the tops of the cakes with a large serrated knife.
• Place the first cake on a serving plate or cardboard cake round.
• Spread ¾ c. of frosting in an even layer on top of the cake.
• Top the frosting with one third of the streusel mixture. Lightly press the streusel into the frosting.
• Repeat this process with the second layer of cake, then add the final layer of cake on top.
• Frost the outside of the cake, creating a rustic look.
• Pipe dallops of frosting around the outside top edge of the cake.
• Add the remaining streusel to the top of the cake, in the middle of the dollops of frosting.
• Store the cake at room temperature in an airtight container.