Pumpkin Spice Crumble Cake

Preheat oven to 350ºF. Cutting a parchment paper round for the bottom of a 9-inch round pan. Grease and flour the sides of the pan. Put the parchment paper on the bottom of the pan. The parchment paper will help ensure you cake comes out of the pan without an issue and you will be able to easily peel it off when your cake is cool.

Make your streusel—you want it to cool before you crumble it on your cake. In a medium mixing bowl, mix sugars, cinnamon and flour. Pour in melted butter and mix well. If using nuts, add pecans. I like to place my streusel in the fridge while I make my cake batter. I find it makes a better crumble when the butter cools just a bit.

For the cake, in the bowl of you mixer, mix pumpkin, sour cream, cinnamon, ginger, nutmeg and vanilla. Add eggs one at a time, making sure they are incorporated. Mix in oil. Finally, add baking soda, salt and flour, making sure that all the flour gets scraped off the sides of the bowl and is mixed in.

Pour batter into prepared pan. Crumble streusel topping on top of the cake batter. Bake for 35–40 minutes. Allow cake to cool, then carefully flip it out of the pan and slice.