Ingredients and Weight:
For the cake: * Canned pumpkin puree (29 ounces) * All-purpose flour (2 cups) * Granulated sugar (1 1/2 cups) * Baking powder (2 teaspoons) * Baking soda (1 teaspoon) * Ground cinnamon (1 teaspoon) * Ground nutmeg (1/2 teaspoon) * Ground ginger (1/4 teaspoon) * Salt (1/4 teaspoon) * Eggs (2 large) * Vegetable oil (1 cup)
For the crunch topping: * All-purpose flour (1/2 cup) * Brown sugar (1/2 cup, packed) * Oats (1/2 cup, rolled or quick-cooking) * Chopped walnuts (1/2 cup) * Butter (1/4 cup, melted)
For the cream cheese frosting: * Cream cheese (8 ounces, softened) * Unsalted butter (1/2 cup, softened) * Vanilla extract (1 teaspoon) * Powdered sugar (3 cups)
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Preparation Method Steps:
For the cake: 1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. 3. In a separate bowl, whisk together the pumpkin puree, eggs, and oil. 4. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix. 5. Pour the batter into the prepared pan and smooth the top.
For the crunch topping: 1. In a medium bowl, combine the flour, brown sugar, oats, walnuts, and melted butter. 2. Sprinkle the topping evenly over the cake batter.
For the cream cheese frosting: 1. In a large bowl, cream together the cream cheese and butter until smooth. 2. Beat in the vanilla extract. Gradually add the powdered sugar, beating until stiff peaks form.
To assemble the cake: 1. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. 2. Let the cake cool completely. 3. Spread the cream cheese frosting over the cooled cake. Refrigerate for at least 30 minutes before serving.
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