Pumpkin Gingerbread Streusel Cake
1 1/4 cups sugar
1/2 cup butter -- softened
2 1/2 cups all-purpose flour
1 cup canned pumpkin
1/2 cup milk
1/4 cup dark molasses
1 tablespoon pumpkin pie spice (see note below)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
2 tablespoons cold butter
Heat oven to 350F.
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 bowl.
Beat at low speed, scraping bowl often, until creamy.
Reduce speed to low; add all remaining cake ingredients.
Beat until well mixed.
Pour cake batter into greased 13x9-inch baking pan.
Sprinkle evenly with streusel.
Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Serve cake warm or cool with 1 cup heated caramel ice cream topping.