Pumpkin Cake

🥘 Ingredients

• all-purpose flour 2 cups
• baking powder 2 tsp
• baking soda 1 tsp
• pumpkin pie spice 1 tsp
• kosher salt ¼ tsp
• granulated sugar 1 ½ cups
• salted butter (softened) 1 cup
• eggs (at room temperature) 4
• pumpkin 15 oz
• all-purpose flour 1 cup
• packed brown sugar ½ cup
• ground cinnamon ½ tsp
• kosher salt ¼ tsp
• salted butter (melted) ½ cup
• Salted Caramel Sauce
• vanilla ice cream
• flaky sea salt (optional)

1. 1

   Line a 6-qt. oval slow cooker with a disposable slow cooker liner.
2. 2

   Whisk together all-purpose flour , baking powder , baking soda , pumpkin pie spice , and kosher salt in a medium bowl . Place granulated sugar and salted butter (softened) in a large bowl; beat with a mixer on medium to high 2 minutes or until fluffy. Add eggs (at room temperature) , one at a time, beating after each addition until combined. Add pumpkin ; beat until combined. Gradually add flour mixture, beating on low just until combined. Spread batter in the prepared slow cooker. Smooth top.
3. 3

   Whisk together the remaining all-purpose flour , packed brown sugar , ground cinnamon , and the remaining kosher salt in a small bowl. Add salted butter (melted) ; toss with a fork to combine. Sprinkle evenly over batter in slow cooker.
4. 4

   To prevent the streusel from getting soggy, place a double layer of paper towels between the lid and the slow cooker insert; keep taut so paper towels don't sag into the batter. Cover and cook on high 2 ¼ hours or until a toothpick inserted in center comes out clean, rotating the slow cooker insert 180 degrees after 1 ¼ hours .
5. 5

   Remove slow cooker insert and place on a wire rack. Cool 30 minutes . Serve warm with Salted Caramel Sauce , vanilla ice cream , and flaky sea salt (optional) .