Breads/ Cake/ Desserts/ Muffins & Pastries

Pumpkin Streusel Pound Cake

Pumpkinpalooza 2016 is back!!!!  I haven’t had any comments telling me to stop with the pumpkin recipes yet…so I am still at it!  Lucky for you, there’s only a small amount of pumpkin puree left from the open can.  So maybe one more pumpkin recipe and then I’ll take a pumpkin break for awhile?  I need to save some cans of pumpkin puree for Thanksgiving anyways.  And my family is celebrating Thanksgiving early…with two firefighters and a cop in the family, on top of my sister who frequently travels for work, celebrating holidays usually is not on the actual day.

This pumpkin pound cake was inspired by the Starbucks pound cake, except I added streusel.  Someone told me Starbucks doesn’t even make their pumpkin pound cake anymore?!  I don’t know.  I don’t go there and have never had their pastries, so I depend on my die-hard Starbucks-loving pastry fans to tell me yay or nay on if it’s close to Starbucks.  And this pound cake gives Starbucks a run for their money!

Bonus: this pound cake is a bit healthier because I have replaced the butter and oil with pumpkin puree and there are only egg whites used in the recipe.  So if you are a lover of the Starbucks pound cake, try this out and tell me what you think.  You can always leave the streusel off the top to make it more like the Starbucks one, but I may then question the decisions you make, because streusel is always a good idea!

Here’s a quick picture of what my pumpkin cake batter and streusel topping looked like before I mashed them together!

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Pumpkin Streusel Pound Cake

Print Recipe
Serves: 12 Cooking Time: 60-65 minutes

Ingredients

  • CAKE:
  • 2/3 cup white granulated sugar
  • 2/3 cup light brown sugar, packed
  • 1/4 cup milk (I used unsweetened vanilla almond milk)
  • 1/2 teaspoon vanilla extract
  • 3 egg whites
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • TOPPING:
  • 3 tablespoons butter, slightly melted
  • 1/2 cup white granulated sugar
  • 1/4 cup quick oats
  • 1/4 cup all-purpose flour
  • 1/4 cup graham cracker crumbs
  • 1 teaspoon pumpkin pie spice

Instructions

1

CAKE: Preheat the oven to 350-degrees and line a 9-inch x 5-inch loaf pan with foil and spray the sides and bottom with cooking spray. Set aside.

2

In a large bowl, whisk together both sugars, milk and egg whites. Add in the pumpkin puree and vanilla extract to the sugar mixture and mix until fully incorporated. Add the cinnamon, pumpkin pie spice and nutmeg to the mixture and stir to incorporate. Add 1/2 cup of the flour to the mixture and the baking soda. Mix until just blended. Add the second 1/2 cup of flour and salt to the mixture and stir until just blended. Add the last 1/2 cup of flour and the baking powder and stir until all ingredients are thoroughly incorporated. Pour mixture into prepared loaf pan.

3

TOPPING: Slightly melt the butter in a medium sized bowl, in the microwave. Add the sugar, oats, flour, graham cracker crumbs and pumpkin pie spice to the slightly melted butter. Use a fork to incorporate the ingredients so they resemble coarse sand, with chunks of streusel. Pour streusel topping on top of the unbaked pumpkin loaf cake, and gently push the streusel into the batter, so it adheres to the batter.

4

Bake pound cake in preheated 350-degreee oven for 60-65 minutes, or until toothpick inserted in the middle comes out without any raw batter on it (a few crumbs are okay---you don't want to over bake your cake though).

5

Remove pound cake from the oven and let cool for 15-minutes in the pan, and then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.

Notes

Baking time depends on you oven. I started checking my cake after 55-minutes and every 5 minutes until it was done (at about the 65-minute mark). If the streusel topping is getting too browned on top, you can always tent the loaf pan with foil to protect the streusel.

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Mmmmmm…perfect with a cup of coffee?!

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If you make this, drop me a line and tell me what you think!  I love hearing comments from my readers!  Tell me what your favorite Starbucks pastry is and what you have planned for the holidays!  Thanks for stopping by and reading my blog!  And seriously….this pound cake is gooooood.  You need to make it.  And an added bonus is that it will make your house smell yummy!

XOXO,

Kelly

PS- I have linked this recipe up at the following link parties: The Pin Junkie, Pretty Pintastic Party, Sugar and Spice and Meal Plan Monday.

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8 Comments

  • Reply
    Suzy Regan
    October 13, 2016 at 11:17 PM

    Yummmmm-this pumpkin pound cake looks fabulous!! My boyfriend is having surgery this weekend-I’m gonna try this while he’s recovering on the couch!!! Stand by for pics!!!

    • Reply
      Kelly
      October 14, 2016 at 4:17 AM

      Thanks for writing on the blog Suzy! I hope Rob is ok! Definitely whip this pound cake up…you both will love it. Let mw know what you think! XOXO

  • Reply
    Leigh
    October 14, 2016 at 12:15 AM

    Ok- need to report a problem with your pumpkin pound cake blog-dying for a piece right now!! I’m thinking u need a drive thru window – add coffee and u would kill the competition 😍

    • Reply
      Kelly
      October 14, 2016 at 4:19 AM

      Hahaha thanks Leigh! I think this pound cake turned out pretty damn good!!! I was thinking I need a window sill out front to put baked goods on…then people can just stop by and get whatever I am baking hehehe

  • Reply
    Amber Cromwell
    October 14, 2016 at 2:25 AM

    Looks delish Kelly!! Going to make this one!!

    • Reply
      Kelly
      October 14, 2016 at 4:20 AM

      Hi Amber! Thanks for reading the blog and leaving a comment!! You’re the best! Definitely make this and let me know what you think!

  • Reply
    Liz Horne
    October 14, 2016 at 8:56 AM

    Beautiful and yummy looking !! Great job on copy and photos!! Oh, and from one baker to another, all Starbucks baked good are frozen and shipped from a warehouse, so there’s no doubt yours is tastier. 😄😄

    • Reply
      Kelly
      October 14, 2016 at 9:14 PM

      Thank you my long lost sister!! Thank you for checking out the blog and leaving me a comment! XOXO

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