PREP TIME
10 MIN
COOK TIME
35-40 MIN
SERVINGS
16
INGREDIENTS
For the topping:
4 tablespoons unsalted butter, melted
1/3 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
For the cake:
3/4 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup plain Greek yogurt
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
INSTRUCTIONS
Preheat the oven to 350° F. Spray an 8-inch square pan with non-stick cooking spray.
To make the topping, whisk together the butter, brown sugar, vanilla and salt until smooth. Stir in the flour and set aside.
To make the cake, in a large bowl, whisk together the pumpkin, sugar, oil, yogurt and eggs. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Stir the flour mixture into the pumpkin mixture until just combined.
Spread the batter in the prepared pan. Sprinkle the topping evenly over the batter. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack before cutting and serving.
By Milk Means More, Published on Milk Means More – United Dairy Industry of Michigan (http://www.milkmeansmore.org). Recipe by Sarah Bates of The Chef Next Door
This was printed in the November 14 – November 25, 2017 edition.
