Note: Be sure to use canned pumpkin puree, not canned pumpkin pie filling, as it has ingredients not needed here. You can also use homemade pumpkin puree.
Plan Ahead: This cake freezes well in an airtight container. For best results, freeze the whole cake and cut into squares just before serving.
Yield: 10 to 12 servings
For the crumb topping:
1/3 cup sugar
3/4 cup brown sugar
3 teaspoons cinnamon
1 3/4 cups flour
3/4 cup vegetable oil
For the cake:
1 cup vegetable oil
1 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin purée (see Note)
1 1/2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tablespoon salt
2 1/2 cups flour
Preheat oven to 325 degrees. Grease and flour a 9-by-13-inch pan; set aside.
To prepare the crumbs: Combine sugars, cinnamon, salt and flour in a small bowl. Add oil and mix until combined and crumbs form. Set aside.
To prepare the batter: In the bowl of an electric mixer, beat together oil and sugars on medium speed until smooth.
Add eggs, pumpkin purée, vanilla, cinnamon, baking powder, baking soda and salt. Beat until combined.
Reduce mixer speed to low. Add flour gradually, beating until just combined. Do not overmix.
Pour batter into prepared pan. Cover entire surface of the cake with prepared crumbs (there will be a very thick layer of crumbs).
Bake for about 1 hour, until a tester inserted into the center comes out clean.
(Miriam Pascal is the founder of OvertimeCook.com, one of the world’s leading destinations for kosher recipes.Thisrecipe appears in her recently published cookbook, Something Sweet: Dessert, Baked Goods and Treats for Every Occasion.)