Duck Butter Pumpkin Chocolate Chip Streusel Cake Recipe

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As a general rule, when reviewing a recipe, I recommend substituting half the recommended butter for duck butter. (Example: If the recipe calls for 1/2 a cup of butter, use 1/4 cup butter and 1/4 cup duck butter.) If the recipe calls for lard, shortening, or Crisco (or something similar), use 100% duck butter instead (no mix necessary). Anything you can bake with butter, lard, or shortening, you can bake with duck butter. Below is a Pumpkin Chocolate Chip Streusel Cake recipe based off of Mel’s Kitchen Café’s recipe. My wife made a couple tweaks and we of course used 1:1 ratio of duck butter to actual butter.

Pumpkin Chocolate Chip Streusel Cake Recipe

Cake Ingredients:

• 2-1/3 cups (331 g) all-purpose flour
• 1 tablespoon pumpkin pie spice (see note)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 cup (56 g) salted butter, softened to room temperature
• 1/4 cup (56 g) duck butter, brought to room temperature
• 1/2 cup (113 g) unsweetened applesauce
• 3/4 cup (159 g) granulated sugar
• 3/4 cup (159 g) packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 (15-ounce) can pumpkin, (about 2 cups)
• 1-1/2 cups (255 g) semisweet chocolate chips

Streusel Ingredients:

• 1 cup (142 g) all-purpose flour
• 3/4 cup (159 g) packed dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch of kosher salt
• 1/4 cup (56 g) salted butter, cut into tablespoon-size pieces and softened to room temperature
• 1/4 cup (56 g) duck butter, brought to room temperature
• 1/2 cup (85 g) semisweet chocolate chips
• 1/2 cup (57 g) toasted pecans (optional)
• 1/2 cup crushed pecans

Cooking Directions:

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