Great for Breakfast, Coffee in the Evenings or Thanksgiving morning!
For The Streusel, combine:
2 Cups pecan pieces
1 Cup packed light brown sugar
½ cup all-purpose flour
1 tsp. ground cinnamon
1 stick unsalted butter, melted (8 Tbsp.)
For The Cake, combine:
2 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1 tsp. each ground cinnamon, baking soda, and table salt
½ tsp. freshly grated nutmeg
1 can pumpkin puree (15 oz.)
1 cup Leaning Ladder Pumpkin Seed Oil
Preheat oven to 350*. Coat a 9 x 13-inch baking pan with nonstick spray. For the streusel, combine pecans, brown sugar, ½ cup flour, and 1 tsp. cinnamon; stir in butter. For the cake, whisk together 2 cups flour, granulated sugar, baking powder, 1 tsp. cinnamon, baking soda, salt, and nutmeg. Separately, whisk together pumpkin puree, eggs, and oil; add to dry mixture and beat with a hand mixer on medium speed until combined.
Pour half the batter into prepared pan; top with half the streusel. Pour remaining batter on top, followed by remaining streusel. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Let cake cool on a rack 15 minutes, then slice into 24 servings and top with whipped cream.