1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons active dry yeast
2 teaspoons grated lime zest
1 cup unsalted butter or margarine, at room temperature
4 large eggs
1 can of pumpkin puree, well-drained
Cake Topping:
1/2 cup unsalted butter or margarine
1 cup all-purpose flour
1 tablespoon grated lime zest
1/4 cup sugar
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons active dry yeast
2 teaspoons grated lime zest
1 cup unsalted butter or margarine, at room temperature
4 large eggs
1 can of pumpkin puree, well-drained
Cake Topping:
1/2 cup unsalted butter or margarine
1 cup all-purpose flour
1 tablespoon grated lime zest
1/4 cup sugar
Preheat the oven
Butter a 32x22cm baking dish
In a large bowl, whisk together the flour, sugar, yeast, lime zest, and butter or margarine
Beat in the eggs
Beat the mixture on low speed until well combined, scraping down the sides of the bowl as needed
Increase the speed and beat for 4 minutes
Distribute the batter evenly in the prepared baking dish
Arrange the pumpkin slices on top of the cake
Sprinkle the topping over the entire surface
To make the topping, melt 1/2 cup of unsalted butter or margarine, then remove from heat
Mix together 1 cup all-purpose flour, 1/4 cup sugar, and grated lime zest until a soft dough forms
Bake in a moderate oven for 45-50 minutes, or until lightly golden (test with a toothpick, which should come out clean)
Cut into squares and serve warm.
