This Maple Streusel Pumpkin Cake is perfect for the holidays! Layers of pumpkin cake, cinnamon streusel, and maple cinnamon frosting.
I have a cake book addiction. I suppose there are worse things to be addicted to, but I am seriously running out of places to store them. The recent ones are all in a (somewhat) neat pile in my photography room, eagerly awaiting some free shelf space. If I ever get around to cleaning and organizing it…
Like any good addict (ahem), I was more than happy to add a new cake book to my collection: Simply Beautiful Homemade Cakes by Lindsay Conchar. I’m so excited to bring you a recipe from it today, with this Maple Streusel Pumpkin Cake!
Lindsay blogs over at Life, Love & Sugar and if you haven’t checked her out, you need to! She makes some seriously fabulous desserts, and her book is every bit as stunning as her blog. Simply Beautiful Homemade Cakes is packed with delicious recipes. Everything from Cannoli Cupcakes to Rocky Road Ice Cream Cake to Red Wine Chocolate Cake. There is something for everyone and it was so hard to choose a recipe!
After much deliberation, I finally decided on the Maple Streusel Pumpkin Cake because I clearly can’t get enough of pumpkin recipes. Plus, US Thanksgiving is just around the corner, and I really can’t think of a better way to wrap up your Thanksgiving dinner. Step aside pumpkin pie! This cake is where it’s at.
My favorite part of this cake has to be the cinnamon streusel. It’s such a delicious flavor and texture addition! It’s possible I was snacking on the streusel the whole time I was decorating this cake. SO yummy. And it pairs really well with the pumpkin cake and maple frosting.
Aside from to-die-for recipes, Simply Beautiful Homemade Cakes also has a ton of incredibly helpful tips, tricks, and detailed tutorials. Everything from levelling cakes to ombre frosting techniques to making chocolate decorations, and more. It is packed with everything you could need to make stunning cakes at home.
Simply Beautiful Homemade Cakes is a must-have for any cake baker, or really just anyone who loves to look at pretty desserts. It’s the perfect holiday gift for the baker in your life!
Get your copy of Simply Beautiful Homemade Cakes HERE!
Note: I modified the original recipe to make a smaller but taller cake. Recipe below is as written in Simply Beautiful Homemade Cakes and makes a 3-layer 8″ cake.
Maple Streusel Pumpkin Cake
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 1/2 tsp vanilla extract
- 3 Tbsp vegetable oil
- 3 large eggs room temperature
- 1 large egg white room temperature
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 1/8 tsp cloves ground
- 1 3/4 cups pumpkin puree not pumpkin pie filling
Maple Cinnamon Frosting:
- Preheat oven to 350F. Grease and flour three 8″ cake rounds, line with parchment.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add oil and vanilla and mix until incorporated.
- Alternate adding flour mixture and pumpkin puree, beginning and ending with flour (3 additions of flour and 2 of pumpkin). Mix until just combined.
- Spread batter evenly into prepared pan and smooth the tops with a spatula.
- Bake for 20-25 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Maple Cinnamon Frosting:
- Beat butter and shortening until smooth. Slowly add 6 cups of powdered sugar, fully incorporating after each addition. Add the maple extract, cinnamon, and water or milk and mix until smooth. Add remaining powdered sugar 1 cup at a time. Mix thoroughly until smooth.
- Preheat oven to 350F and line a baking sheet with parchment.
- In a medium bowl, combine all ingredients with a fork until combined and crumbly. Spread evenly on baking sheet and bake for 6-8mins. Cool completely and crumble into pieces if needed.
- Trim off any domes with a serrated knife. Place one layer of the cake onto a cake stand or serving plate. Top with 3/4 cup of frosting and spread evenly. Sprinkle the frosting with 1/3 of the streusel. Lightly press the streusel into the frosting. Repeat with remaining layers. Frost and smooth the outside of the cake. Decorate with drop flowers or dollops and remaining streusel. I used Wilton Tip 1G.
- Store at room temperature in an airtight container. Best eaten within 2-3 days.