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Ingredients
For 4 Person(s)
For the cake
- 2 cups all purpose flour
- 3/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/4 cup olive oil
- 1 packet vanillina or 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree
For the Ricotta Swirl
- 2 cups whole milk ricotta, room temperature
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 packet vanillina or 1 teaspoon vanilla extract
For the Streusel
- 1/4 cup salted butter, melted
- 1/4 cup all purpose flour
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 pinch salt
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Directions
- For the Cake:
- Heat the oven to 350°F with a rack in the middle position.
- Coat a 9 by 9 inch square pan with baking spray; set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt.
- In a stand mixer with the paddle attachment, whisk together the oil, pumpkin puree, milk, and vanillina.
- With the mixer running on low, incorporate the dry ingredients until just combined, about 2-3 minutes.
- Transfer the batter to the prepared pan and spread it in an even layer. Set aside while you prepare the ricotta filling.
- To Prepare the Ricota Swirl and Streusel:
- Whisk together ricotta, sugar, vanillina, and egg until incorporated. Swirl the ricotta mixture on top of the cake batter with an offset spatula. Set aside while you prepare the streusel.
- Mix together butter, flour, brown sugar, and cinnamon. Use handle to make a crumbled texture, and distribute over the cake.
- Bake for 38-40 minutes or until a toothpick inserted at the center of the cake comes out clean.
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Recipe Notes
For a thinner snack cake, prepare in a 9 by 13 inch pan. It will appear that there is not enough batter, but you can spread it with an offset spatula.
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