Pumpkin-Gingerbread Streusel Cake
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
2 tablespoons cold butter or margarine
1 1/4 cups granulated sugar
1/2 cup butter or margarine, softened
2 1/2 cups all-purpose flour
1 cup cooked pumpkin
1/2 cup milk
1/4 cup full flavor (dark) molasses
2 large eggs
1 tablespoon pumpkin pie spice*
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup caramel ice cream topping, heated
Heat oven to 350°F.
Combine all streusel ingredients except butter in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
Combine sugar and 1/2 cup butter in large mixer bowl. Beat at low speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add all remaining cake ingredients. Beat until well mixed (1 to 2 minutes).
Pour cake batter into greased 13 x 9-inch baking pan. Sprinkle evenly with streusel. Bake for 30 to 40 minutes or until woden pick inserted in center comes out clean.
Serve cake warm or cool with ice cream topping.
*Substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
Tip: To make homemade caramel sauce, combine 1/2 cup butter, 1 1/4 cups brown sugar and 2 tablespoons corn syrup in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Boil 1 minute, stirring constantly. Stir in 1/2 cup whipping cream; return to a boil (1 minute). Remove from heat; stir in 1 teaspoon vanilla extract.
Tip: Leftover pumpkin? Combine 1 (8-ounce) package softened cream cheese with 1 cup powdered sugar in small mixer bowl. Beat at low speed until creamy. Add 3/4 cup pumpkin, 1 teaspoon pumpkin pie spice and 1 teaspoon vanilla extract. Beat at low speed until creamy. Serve as a dip with fresh fruit slices or gingersnap cookies, or as a spread for bagels. Makes 1 3/4 cups dip.