Pumpkin Breakfast Cake

January 28, 2013

You can assemble the entire cake the night before, then refrigerate overnight if you'd like. Just take it out about 30 minutes prior to putting it in the oven, to allow it to warm up a bit before cooking. {Even if you don't do this, it will be fine, you'll just have to adjust the cooking time a bit.}

Cake:
•3/4 cup butter, softened
•1 cup sugar
•3 eggs
•2 cups flour
•1 tsp baking soda
•1 tsp baking powder
•1 tsp cinnamon
•1/2 tsp nutmeg
•1/2 tsp salt
•1 cup pumpkin puree
Streusel Topping:
•1/2 cup oats {I used old fashioned}
•1/2 cup brown sugar
•1/4 cup flour
•1 tsp cinnamon
•1/4 cup cold butter
Glaze:
•1 cup powdered sugar
•2 TBSP milk

Combine all ingredients for cake, mix well and pour into a 9x13 pan. Blend streusel topping, cutting in the cold butter until mixture is crumbly. {I use a fork and a knife to do this since I don't have a...
See the full directions on my site

Nutritions

Calories
591

Sodium
354mg
14% DV

Fat
24g
37% DV

Protein
7g
14% DV

Carbs
88g
30% DV

Fiber
3g
14% DV

Breakfast Baked