What
you need,
For
the cake,
2
cup all-purpose flour
1
tsp. baking soda
½
tsp. baking powder
½
tsp. salt
2
tsp. ground cinnamon
½
tsp. ground nutmeg
¼
tsp. ground cloves
1
cup canned pumpkin
½
cup packed brown sugar
½
cup vegetable oil
¼
cup maple syrup
¼
cup buttermilk
For
the topping
½
cup all-purpose flour
½
cup packed brown sugar
¼
tsp. salt
2
tsp. ground cinnamon
¼
cup butter, cold and cut into small pieces
For
the glaze,
1
cup icing sugar
1-2
tbsp. buttermilk
Start
by heating your oven to 350 degrees. Spray a 9x11 cake pan with non-stick spray
and set aside.
In
a large bowl whisk together the flour, baking soda, baking powder, salt,
cinnamon, nutmeg, and cloves.
In
a separate bowl combine the pumpkin, brown sugar, vegetable oil, maple syrup
and buttermilk. Stir until smooth.
Add
the wet ingredients into the dry and stir until just combined, don’t over mix.
Spread
the batter into the prepared pan.
In
a small bowl make the topping. Whisk together the flour, brown sugar, salt and
cinnamon. Add the cold butter pieces and using a fork cut the butter in until
the mixture resembles coarse crumbs.
Sprinkle
the topping over the batter.
Bake
the cake for 30-35 minutes until golden brown and a tooth pick comes out clean.
Make
the glaze by whisking together the icing sugar and 1 tablespoon of the buttermilk.
Add just enough of the second tablespoon of buttermilk to make the icing thin
enough to drizzle.
Let
the cake cool for 5 minutes then drizzle the glaze all over the top.
Store
in an airtight container for 3 days, if it lasts that long!
Jen of My Tiny Oven
