Soy Lady: Pumpkin Streusel Cake Pt. 1

Get ready for the holidays! Today our Soy Lady, Charlene Patton, joins us with a tasty holiday dessert recipe. We’re making Pumpkin Streusel Cake in the KOAM Test Kitchen!

Click here to watch part two… and see how the Pumpkin Streusel Cake shapes up!

Here’s the recipe to get you started:

Pumpkin Streusel Cake


​​​​​​​ 1 cup margarine
2 cups granulated sugar
4 eggs
1 cup canned pumpkin
1 cup soy sour cream
1 teaspoon vanilla
3 cups soy flour blend
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup brown sugar
1 teaspoon cinnamon
1 tablespoon margarine
Powdered sugar, optional

Combine In large mixing bowl margarine and 2 cups granulated sugar
Beat with an electric mixer until creamy.
Add eggs one at a time, beating well after each egg.
Add pumpkin, soy sour cream and vanilla.
Sift into medium bowl soy flour blend, baking soda, pumpkin pie spice and salt. Gradually add dry ingredients to creamed mixture; stir until blended.
Mix streusel ingredients until blended and crumbly.
Pour half of pumpkin batter into a 12-cup greased and floured tube or fluted pan. Sprinkle streusel filling over batter; then cover streusel with remaining batter.
Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted comes out clean.
Cool in pan on rack for 15 minutes; remove cake from pan onto wire cooling rack to cool completely.
Sprinkle with powdered sugar before serving.
Makes 16 servings.

Soy Flour Blend

all-purpose flour7 cups
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour


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