Pumpkin Walnut Cake

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 16
• 1 cup butter, softened
• 3 cups packed brown sugar
• 4 eggs
• 1 tablespoon vanilla
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/2 cup chopped walnuts, toasted
• 1 (14 ounce) can pumpkin puree
• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup cold butter, cubed
• 1/2 cup chopped walnuts, toasted

Recipe

• 1 grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
• 2 set aside.
• 3 in bowl, beat butter with sugar until fluffy.
• 4 beat in eggs, one at a time, beating well after eaach addition.
• 5 beat in vanilla.
• 6 in a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
• 7 stir in walnuts.
• 8 alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
• 9 scrape batter into prepared pan.
• 10 streusel: in small bowl, stir together, flour, sugar and cinnamon.
• 11 using pastry blender or 2 knives, cut in butter until mixture clumps together.
• 12 stir in walnuts.
• 13 sprinkle over batter in pan.
• 14 bake in centre of 325f degree oven until streusel is golden bown and cake tester inserted in centre comes oout clean, about 1 3/4 hours.
• 15 let cool in pan on rack for 15 minutes.
• 16 loosen side of cake with knife; holding onto centre tube, lift cake from pan.
• 17 let cool completely on rack.
• 18 run knife around tube.
• 19 using wide spatulas, gently lift out cake and peel off paper.
• 20 note: wrap the cake in plastic wrap and store at room temperature for up to one week.
• 21 or overwrap in heavy duty foil and freeze for up to 2 weeks.