Pumpkin Crumb Cake

Hey All!

Check out this beautiful Pumpkin Crumb Cake I made!

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So I decided to make a Pumpkin Crumb Cake since I love coffee cake, but hate pumpkin pie (its a texture thing, I’m weird… I know). So this allowed me to make something pumpkin-ie, that I would like. I made it twice and I changed the crumb topping the second time, still not perfect but I shall work on it 🙂 The first time, I made it for a biology family of mine, and then I made it for my family on Thanksgiving! Everyone who tried it said it was yummy, so yaay!.

Pumpkin Crumb Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients

CRUMB TOPPING:
  • 1/3 cup Sugar
  • 2 Tbsp Brown Sugar
  • 1 tsp Cinnamon
  • 5 Tbsp Butter
  • ¾-1 cup Flour
PUMPKIN CAKE:
  • 1½  Cups Flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1½ tsp pumpkin spice
  • 1/2 tsp salt
  • 1 stick unsalted butter (room temperature)
  • 1 cup sugar
  • 2 eggs
  • 1½ tsp vanilla
  • ½ cup sour cream
  • ½ cup unsweetened pureed pumpkin

Directions

  1. Preheat oven to 350°F.
  2. Sift together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Put aside
  3. Cream the butter and sugar.
  4. Beat in vanilla and 2 eggs.
  5. Beat in pumpkin puree and sour cream.
  6. Mix in the dry mixture. Then fill a square or circular pan (9×9 works best).
  7. For crumb topping: Melt the butter, mix in the sugars, then add in the flour until you get the crumb consistency you desire. Sprinkle on top of batter in pan.
  8. Bake for 35-40 minutes.

Preheat the oven to 350ºF (176ºC).

Crumb Topping:

Mix together the sugars and cinnamon.

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Add in the melted butter, and stir together.

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Then, stir in the flour to make a crumbly concoction. 🙂

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Yummm, the best part!

PUMPKIN CAKE

Sift together the flour, baking soda, and baking powder.

Cream together the sugar and butter.

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Add in two eggs.

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Then, add 1 ½ tsp of vanilla.

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Then, add in ½ cup sour cream (my least favoirte part – the texture grosses me out, ick).

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Sour cream disgust me so much, I honestly didn’t even want to post this picture. But, once it was mixed in, I was fine! Now, add ½ cup pureed unsweated pumpkin; I used canned pumpkin.

pumpkin

Then, add in the cinnamon and pumpkin spice! If ya want you could sift these in with the dry ingredients, but I decided not to. 🙂

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Then, add in the dry ingredients! 🙂

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Here is what the mix looks like once you’re done:

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Spoon and spread the mixture into a 8 by 8 pan or 9 inch circular pan.

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Sprinkle the crumb topping on top.

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Then bake for 45-50 mins!

Cool, cut and serve! Taste the best still warm though 🙂 Everyone loves a warm crumb cake 🙂

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Not only would this recipe be perfect to take to an event or holiday party, but would also be nice for those cozy Sundays by the fire with a cup of coffee. 🙂

Cozy Fire

Anyways, I hope you all enjoy this recipe and have a beautiful warmth filled winter ❤

Love,

Kimmy Signature

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