Recipe

Pumpkin Crumb Cake

by Anita at Hungry Couple on September 23, 2012 in Cakes, Desserts

5.00 Mitt(s) 5 Rating(s)

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Recipe Description

A super moist cake, filled with the flavor of pumpkin and the warmth of autumn spices, topped with a generous amount of cinnamon crumb. Thank goodness fall has arrived!

Preparation Instructions

To make the crumb layer, combine the sugar, salt and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

To make the cake, preheat the oven to 350ºF. Cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, pumpkin and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into the batter and mix until combined.

To assemble the cake, pour the cake layer batter into a greased 9″ round springform pan (you can also bake this in a 9″ square baking dish). Crumble the crumb topping evenly over the batter and bake in the preheated oven for approximately 45-50 minutes or until a cake tester comes out clean. Allow to cool completely before removing from the springform pan.

For the topping, mix the confectioners sugar and cinnamon together. Dust the top with the sugar/cinnamon mixture before serving.

Ingredients

FOR THE CRUMB LAYER:
½ cups Sugar
1 dash Salt
1 teaspoon Cinnamon
1 stick Unsalted Butter, melted
1-½ cup All-purpose Flour
FOR THE CAKE LAYER:
1 stick Unsalted Butter, At Room Temperature
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
½ cups Unsweetened Pumpkin Puree (canned Is Fine)
½ cups Sour Cream
1-½ cup All-purpose Flour
2 teaspoons Baking Powder
½ teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
½ teaspoons Salt
FOR THE TOPPING:
¼ cups Confectioners Sugar
1 teaspoon Cinnamon

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Reviews

Claire on 9.28.2012

Wish I could give this recipe 5 more oven mitts!!!! WOW! Delish!!! SO YUM! made just as the recipe instructed and it turned out perfect and tastes amazing!!!! Loving the ample crumb layer!!!! Thanks a bunch! :0)

luvmychaos on 9.30.2012

Delish! Moist,pumpkin-y,crumby-but in a good way of course,with a nice warm spice to it! I added pecans to the crumb since pumpkins and pecans play so nice with each other and it added a good crunch but next time I plan on mixing them into the batter,simply because I’m lazy and don’t like chasing wayward pecans when I take a bite.I love a good crumb cake,heavy on the crumb and until now Smitten Kitchen was the only other massive crumb coffee cake. This will definitely join my list of faves! I’ve had your lemon crumb coffee cake in my ‘to make’ bookmarks and I plan on making that next! Thanks for the great recipe!

Kim on 10.13.2012

Excellent recipe! For me, it turned out moister by lowering the temperature to 335 degrees and cooking for 40-45 minutes. Plus added pecans to the crumb mixture-my office scarfed it down and they are picky!

terrilw on 11.14.2012

Yum!! Baked in an 11×7 baking dish for 50 min and it was perfect.

skinnycook on 3.1.2013

Made this yesterday and it was so awesome! Very moist and the crumb topping is the icing on the cake. My family has already made me promise to make it again! Thanks for posting!