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Pumpkin Walnut Cake

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“Rich, Moist and Delicious fall pumpkin cake. Try it thinly sliced with sauted apples and whipped cream. from Canadian Living mag.”
READY IN:
2hrs 5mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  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.

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