An easy moist pumpkin cake, perfect for crisp fall mornings.
Ingredients
- 4 tbsp unsalted butter, melted
- 1/3 c brown sugar, packed
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 3/4 c all-purpose flour
- 3/4 c canned pumpkin
- 1/2 c granulated sugar
- 1/2 c vegetable oil
- 1/2 c plain Greek yogurt
- 2 eggs
- 1 1/2 c all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp 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.