fall flavors

It seems that as the seasons change, so does my appetite. The faster the leaves turn colors and the chillier the air gets, the intenser my cravings for the flavors of fall become. Pumpkin has been a star ingredient in many of my meals for the past month. From oatmeal to yogurt to soups to pastas, it adds warmth and creaminess to every dish. Today it found its place in a delightfully moist cake, made all the more decadent by a gooey ribbon of chocolate chip walnut streusel. This will definitely be a staple in my autumn repertoire.

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Recipe after jump.

Pumpkin Cake with Chocolate Chip Walnut Streusel
Cake:
½ cup oil
½ cup sugar
½ cup brown sugar
2 eggs
1 cup canned pumpkin puree
1 ½ cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tbsp cinnamon
½ tsp nutmeg
½ tsp ginger
¼ cup milk
1 tsp vanilla
Streusel:
¼ cup brown sugar
1 tbsp cinnamon
¼ cup chopped walnuts
¼ cup chocolate chips

For cake: Preheat oven to 350°. Grease a 9×9 square pan. Whisk together oil and sugar. Add eggs and beat until combined. Add pumpkin puree. Add dry ingredients and spices and stir until just combined. Add milk and vanilla and stir to incorporate.
For streusel: Combine ingredients.
To assemble: Pour half of the cake batter into the prepared pan. Sprinkle the streusel evenly over the batter. Add the remaining batter and spread to cover the streusel layer. Bake for about 25 minutes, or until a toothpick comes out with small crumbs adhering to it.

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