STREUSEL PUMPKIN CAKE

Ingredients......60 gm of softened butter/ marg, 1/3 rd cup of castor sugar, 1/3rd cup of mashed pumpkin, 1/4 cup of sour cream, 1 egg, lightly beaten, 1 and 1/4 cups of plain flour, 1/2 tsp of ground nutmeg, 1 tbs of baking powder, 1/2 tsp of bi carb of soda, 1/3rd cup of orange juice, 1 dsp of grated orange zest. Topping......1/4 cup of brown sugar, 45gm of chilled butter/ marg, 2 tbs of plain flour, 1/2 tsp of ground cinnamon, 1/3rd cup of granulated nuts. Preheat your oven to 180 deg C. Lightly grease and line a 22cm round springform cake pan. Beat the butter/ marg, sugar, pumpkin, sour creamand egg until well combined. Mix together in a large bowl the nutmeg, baking powder and bi carb of soda. make a well in the centre of the dry ingredients and stir in the pumpkin mixture and orange juice, alternating between the two, until well combined. Stir in the orange zest. Pour the batter into the prepared pan. Combine the streusel topping ingredients in a bowl until the mixture resembles coarse breadcrumbs. Sprinkle the mixture over the cake batter. Bake in your preheated oven for 45 minutes or until firm and cooked through ( test with a skewer). Cool in the pan and then turn out onto a wire rack. Serve warm or cold with cream or yoghurt. A great alternative to the traditional Christmas cake .....just a thought.