Pumpkin Spice Cake

Hey, Whiskers!!
I'm super into spices, so the long list of spices is me having so much fun creating a blanket of warmth in your mouth. Don't worry if you don't have all of them, any combination will be good. The pumpkin is the best part of this cake it keeps it deliciously moist and gives the cake a beautiful golden color. I love to balance texture so I made just a quick spice crumble with oats for some texture. I find the cake bakes best uncovered and only at the end if you need to keep the crumble from burning at the end then cover it. That is all; enjoy this spice and pumpkin blanket of deliciousness.
Till next time
Sam

Ingredients

• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 tespoon cloves
• 1/2 teaspoon cardamom
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 eggs, lightly beaten
• 1 1/2 cups white sugar
• 3/4 cup vegetable oil
• 15-ounce can pumpkin
• 1/8 cup vegetable oil
• 1/8 cup brown sugar
• 1/4 cup chopped pecans
• 1/4 cup rolled oats

How To:

1. Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.
2. In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
3. In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
4. Spread batter into pan, combine oil, brown sugar, pecans and rolled oats, toss over top of cake
5. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.