It’s fall and pumpkin stuff is everywhere. From Starbucks to cheesy store fall decor, pumpkins make the fall season merry. I saw a friend post a link to this recipe on FB and I knew I had to try it. I love crumb cake and adding the pumpkin gives it a new twist. We had company visiting which always gives me a reason to bake for our guests. The motive is less selfish when I can say I am making it for someone else and then I feel less guilt about eating the whole thing myself. I think it came out quite tasty. The crumb topping pairs well with the pumpkin flavor. The cake is more dense from the richness of the pumpkin pie filling, sort of like a pumpkin bar.So if you are craving fall flavors and want some coffeecake that doesn’t cost $5 a slice at Starbucks, check this out.
Pumpkin Crumb Cake
Ingredients
Cake
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 cup butter, room temperature
2 cups sugar
2 eggs
1 Tbsp vanilla
1 (15 oz) can pumpkin
1 cup whole milk
Crumb
1/2 cup cold butter
1 cup light brown sugar
1 1/2 cups flour
1/2 tsp salt
How to Make
Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside.
Whisk together flour, baking powder, salt and cinnamon. Set aside.
In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
Spread batter into pan evenly.
To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
Spread this mixture on top of cake batter.
Bake for 45-55 minutes until center is set and toothpick comes out clean.
Can be served warm or at room temperature.
What Tara's Cookin' 