Caramel and Streusel Pumpkin Cake

Well, it seems it is time to stop with the pumpkin baking for now so this will be my last pumpkin recipe for the season. This pumpkin cake is delicious and moist with layers of flavourful streusel, covered with a crunchy chewy caramel and nut topping.

I made it for our weekly family gathering and served it with whipped cream – yummy!

Pumpkin cake

Caramel and Streusel Pumpkin Cake


For the Caramel:

  • ¾ cup brown sugar
  • ¼ cup heavy cream
  • pinch of salt
  • 1 cup chopped pecans, toasted (I used 1/2 cup almonds instead)

For the Streusel:

  • ½ cup (110 grams) brown sugar
  • 1/3 cup (35 grams) all-purpose flour
  • 4 tablespoons (60 grams) unsalted butter, sliced
  • 1 ½ tablespoon ground cinnamon
  • ¼ tsp table salt

For the Cake:

  • ¼ cup (55 ml) buttermilk
  • 2 tablespoons sour cream
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 ½ cups (170 grams) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp table salt
  • ½ cup (115 grams)unsalted butter, softened
  • ¾ cup sugar


  1. Preheat oven to 350F. Coat a 9-inch pan with nonstick spray. (I used heat proof plastic.)
  2. Stir together the brown sugar, cream and salt for the caramel. Pour into prepared pan and spread to coat the bottom.
  3. Sprinkle nuts over the caramel.
  4. In a food processor, process brown sugar, flour, butter, cinnamon and the salt for the streusel. Pulse until small clumps form; set aside.
  5. Whisk buttermilk, sour cream, pumpkin puree and eggs together.
  6. Sift flour, baking powder, baking soda, and salt into a small bowl.
  7. Cream the butter and sugar with a mixer just until combined.
  8. Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated.
  9. Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel.
  10. Bake 50-60 minutes, or until a toothpick comes out clean.
  11. Cool cake  for 5 minutes, then run a pairing knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing.

Well, that’s it for pumpkin. The next craze will be – Hello Christmas…I can’t wait!!


About everyvariety

I find that being aware of looking for opportunities to enjoy life through as many senses as possible creates strong impressions of pleasure that enhance life's experiences. As with any other creation, there are many aspects to making an enjoyable experience. There should be memorable stimulation caused by texture, smell, color, taste, and visual presentation. This blog follows my journey as I learn to create, through following other's recipes, adapting recipes and creating my own. My love for all cooking, but mostly baking, comes from the joy I feel when sharing what I make with others and the satisfaction of a job well done. I am not naturally gifted when it comes to cooking but I find the experience meditative and creative, thus mentally relaxing. Please join me in my quest for making eating a beautiful experience.
This entry was posted in Cakes, Cinnamon, Nuts, Pumpkin. Bookmark the permalink.

How do you like it?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s