Check out this beautiful Pumpkin Crumb Cake I made!
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
- 1/3 cup Sugar
- 2 Tbsp Brown Sugar
- 1 tsp Cinnamon
- 5 Tbsp Butter
- ¾-1 cup Flour
- 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
- Preheat oven to 350°F.
- Sift together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Put aside
- Cream the butter and sugar.
- Beat in vanilla and 2 eggs.
- Beat in pumpkin puree and sour cream.
- Mix in the dry mixture. Then fill a square or circular pan (9×9 works best).
- 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.
- Bake for 35-40 minutes.
Preheat the oven to 350ºF (176ºC).
Mix together the sugars and cinnamon.
Add in the melted butter, and stir together.
Then, stir in the flour to make a crumbly concoction. 🙂
Yummm, the best part!
Sift together the flour, baking soda, and baking powder.
Cream together the sugar and butter.
Add in two eggs.
Then, add 1 ½ tsp of vanilla.
Then, add in ½ cup sour cream (my least favoirte part – the texture grosses me out, ick).
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.
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. 🙂
Then, add in the dry ingredients! 🙂
Here is what the mix looks like once you’re done:
Spoon and spread the mixture into a 8 by 8 pan or 9 inch circular pan.
Sprinkle the crumb topping on top.
Then bake for 45-50 mins!
Cool, cut and serve! Taste the best still warm though 🙂 Everyone loves a warm crumb cake 🙂
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. 🙂
Anyways, I hope you all enjoy this recipe and have a beautiful warmth filled winter ❤