A delightful spiced pumpkin cake with a crunchy streusel topping, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease a 9x13 baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming the butter and sugar properly helps incorporate air, resulting in a lighter cake.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream.
Adding eggs one at a time ensures they are fully incorporated into the batter.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and cloves.
Sifting the dry ingredients together prevents lumps and ensures even distribution of leavening agents.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the pumpkin puree.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and spread evenly.
Use a spatula to level the batter for even baking.
In a small bowl, mix together the pecans, brown sugar, flour, and cold butter until crumbly.
Using cold butter helps create a crumbly texture for the streusel.
Sprinkle the streusel topping evenly over the batter.
Ensure the topping is evenly distributed for consistent flavor in every bite.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Check the cake at 50 minutes to avoid overbaking.
Allow the cake to cool completely in the pan before slicing and serving.
Cooling the cake fully helps it set and makes slicing easier.
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