Pumpkin Crumb Cake

Hey All!

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

Servings: 16
Time: Prep: 20 minutes Cook: 35-40 mins
Difficulty: easy
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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

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).

Crumb Topping:

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!

PUMPKIN CAKE

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. 🙂