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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!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!