The Pioneer Woman Tasty Kitchen
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Pumpkin New York-Style Crumb Cake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

If you’re a fan of New York-style crumb cake and you like seasonal flavors, this will be your new favorite. It’ll be your go-to when a friend wants to drop by for a quick chat or when you need something sweet to bring to a party. Or hey, maybe even just for a middle-of-the-week-I-made-it-to-Wednesday-treat. I won’t judge. Some weeks that’s just the way it goes.

Ingredients

  • FOR THE HOMEMADE SPICE MIX (SEE NOTE):
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoons Ground Allspice
  • ½ teaspoons Ground Nutmeg
  • ½ teaspoons Ground Ginger
  • ⅛ teaspoons Ground Cloves
  • FOR THE TOPPING:
  • ⅔ cups Light Brown Sugar, Lightly Packed
  • 1-¾ cup Whole Wheat Pastry Flour Or All-Purpose Flour
  • ¼ teaspoons Salt
  • 1 teaspoon Pure Vanilla Extract
  • 10 Tablespoons Unsalted Butter, Slightly Softened
  • FOR THE CAKE:
  • ⅓ cups Canola Oil
  • ¾ cups Light Brown Sugar, Lightly Packed
  • 1 whole Large Egg
  • ⅔ cups Pumpkin Puree (canned Is Fine)
  • 1 teaspoon Pure Vanilla Extract
  • 1-¼ cup Whole Wheat Pastry Flour Or All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ⅛ teaspoons Baking Soda
  • Butter, To Grease The Dish
  • 2 Tablespoons Powdered Sugar, For Topping

Preparation

1. Preheat oven to 325 F. Generously grease a 7×11-inch rectangular baking dish or a 10-inch round pan with butter.
2. In a small bowl mix together all of the spices for the spice mix; set aside.
3. For the topping, whisk together the brown sugar, flour, 1 3/4 teaspoons of the spice mix (or pre-made pumpkin pie spice mix), salt, and vanilla in a large bowl. Use a fork to cut the butter into the mixture, then once the dough forms pieces the size of peas, use your hands to work it until it forms large wet crumbs. Set aside.
4. For the cake batter: In a large bowl whisk together the oil, brown sugar, egg, pumpkin puree, and vanilla extract. Stir in the flour, baking powder, salt, baking soda and the remaining spice mix (or 1 3/4 teaspoon pre-made pumpkin pie spice mix). Be careful not to over-mix.
5. Spread the batter out into the prepared pan and sprinkle on the crumble topping. Bake until a toothpick inserted in the center comes out slightly moist with just a couple crumbs, about 25 to 30 minutes.
6. Cool completely, and then sift the powdered sugar on top of the cake.

Notes:
- Spice mix: Instead of making your own spice mix, you can use pre-made pumpkin pie spice mix instead. Use 1 3/4 teaspoon pumpkin pie spice mix for the topping and 1 3/4 teaspoon pumpkin pie spice mix for the cake.
- Baking time: Like the recipe says, be sure to take this cake out of the oven when a toothpick inserted in the center comes out slightly moist with a couple crumbs. Once it cools, it is perfect like this and you don’t want it overcooked!

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One Review

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Avatar of AngAk

AngAk on 12.23.2013

Really nice coffee cake variation. I baked a double recipe. because of the heavy crumb topping, I had to bake the cakes 15 minutes longer. not sure how they could be done in just 25 minutes. nice gift cakes.

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