Pumpkin Cake¶

Serves	Total Time
12	4.03 hours

Ingredients¶

• 2 cups (240 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp (4 g) pumpkin pie spice
• 0.25 tsp kosher salt
• 1.5 cups (297 g) granulated sugar
• 1 cup (226 g) salted butter (softened)
• 4 eggs (at room temperature)
• 15 oz (426 g) pumpkin
• 1 cup (120 g) all-purpose flour
• 0.5 cup (106 g) packed brown sugar
• 0.5 tsp (2 g) ground cinnamon
• 0.25 tsp kosher salt
• 0.5 cup (113 g) salted butter (melted)
• 1 Salted Caramel Sauce
• 1 vanilla ice cream
• 1 flaky sea salt (optional)

Cookware¶

• 1 bowl

Instructions¶

Step 1¶

Line a 6-qt. oval slow cooker with a disposable slow cooker liner.

Step 2¶

Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, and kosher salt in a medium bowl. Place granulated sugar and salted butter (softened) in a large bowl; beat with a mixer on medium to high 2 minutes or until fluffy. Add eggs (at room temperature), one at a time, beating after each addition until combined. Add pumpkin; beat until combined. Gradually add flour mixture, beating on low just until combined. Spread batter in the prepared slow cooker. Smooth top.

Step 3¶

Whisk together the remaining all-purpose flour, packed brown sugar, ground cinnamon, and the remaining kosher salt in a small bowl. Add salted butter (melted); toss with a fork to combine. Sprinkle evenly over batter in slow cooker.

Step 4¶

To prevent the streusel from getting soggy, place a double layer of paper towels between the lid and the slow cooker insert; keep taut so paper towels don't sag into the batter. Cover and cook on high 2.25 hours or until a toothpick inserted in center comes out clean, rotating the slow cooker insert 180 degrees after 1.25 hours.

Step 5¶

Remove slow cooker insert and place on a wire rack. Cool 30 minutes. Serve warm with Salted Caramel Sauce, vanilla ice cream, and flaky sea salt (optional).

Source¶

• Magnolia Journal