Canned pumpkin is something we always have in our pantry no matter the time of year. It lends a earthy, tenderness to cakes and we have even used it as a way to vary a basic tomato sauce. It also can be added to hummus to give it a different spin or heated low and slow on the stove with some brown sugar to become a pumpkin butter for breakfast toasts. This cake is a yummy take on a classic coffee cake, and trust us it wont last long.
Pumpkin Chocolate Chip Streusel Cake
For the cake:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons of cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 cup semi-sweet chocolate chips
For the streusel:
1/3 cup all-purpose flour
1/3 cup whole wheat flour
½ cup packed light brown sugar
½ teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small chunks
½ cup chocolate chips
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray or rub with butter. Set aside. In a medium bowl, whisk together flours, cinnamon, nutmeg, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined. Stir in the chocolate chips. Spread batter evenly into the prepared pan.
To make the streusel, in a medium bowl, combine the flours, brown sugar, and cinnamon. Add in the butter, using your fingers or a knife, and cut butter into the dry ingredients until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the top of the cake. Next, sprinkle the chocolate chips over the cake.
Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.