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Maple Pumpkin Cake with Chocolate Streusel

Name: Maple Pumpkin Cake with Chocolate Streusel
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 1 stick (8 tablespoons) unsalted butter; 2 cups all-purpose flour; 1/4 cup maple sugar; 1 tablespoon pumpkin pie spice; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 15 oz can pumpkin puree; 1 cup Grade A Dark Robust maple syrup; 2 large eggs; 1/2 cup all-purpose flour; 1/4 cup maple sugar; 2 tablespoons cocoa powder; 1/4 teaspoon kosher salt; 4 tablespoons cold butter, cubed; 4 oz 60% bittersweet chocolate, coarsely chopped

This Maple Pumpkin Cake combines the flavors of fall into a cake. Real maple syrup pairs with pumpkin for a treat you can enjoy with coffee for breakfast and/or dessert. The chocolate streusel is sweetened with maple sugar and the bits of bittersweet chocolate become gooey – in the best kind of way – upon baking.

Include this cake in your holiday dessert table lineup or make just for fun when you’re craving a treat.

Serves

Prep time

25 minutes

Cook time

45 minutes

INGREDIENTS

1 stick (8 tablespoons) unsalted butter
2 cups all-purpose flour
1/4 cup maple sugar
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 15 oz can pumpkin puree
1 cup Grade A Dark Robust maple syrup
2 large eggs

For the Chocolate Streusel

1/2 cup all-purpose flour
1/4 cup maple sugar
2 tablespoons cocoa powder
1/4 teaspoon kosher salt
4 tablespoons cold butter, cubed
4 oz 60% bittersweet chocolate, coarsely chopped

INSTRUCTIONS

Pre-heat the oven to 350F and lightly grease a 9″ cake pan with butter. Fit the cake pan with a parchment paper round.
Brown the butter in a saucepan over medium heat. Keep an eye on it as it melts so that it doesn’t burn! Swirl occasionally. Once the milk solids have browned and the butter smells nutty, pour it into a bowl and set aside.
In a medium mixing bowl, whisk together the flour, maple sugar, pumpkin pie spice, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the pumpkin puree, maple syrup and eggs. Pour the dry ingredients into the wet ingredients and whisk until thoroughly combined. Whisk in the browned butter.
Pour the batter into the cake pan and set aside, turning your focus to the chocolate streusel!
In a medium mixing bowl, combine the flour, maple sugar, cocoa powder, and salt. Toss in the cold butter cubes. Work the butter in with your hands, crumbling it across your fingers until the butter is broken down into the size of peas and the mixture resembles wet sand. Toss in the bits of bittersweet chocolate. Sprinkle the streusel over the cake and bake for 45 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool for 10 minutes before inverting onto a plate.
Allow to cool a bit more before serving!

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