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Pumpkin Crumb Cake

10.14.2013

I've mentioned before that when I make a meal that turns out decent I like to share it with you. Because we can't all be awesome and create recipes out of thin air. Some of us need a little help, called inspiration. Or better known as PINspiration. That's where this recipe came from. It's a mouthful of amazingness. Pure amazingness.
Obviously tis' the season for everything pumpkin. I couldn't help but join in on the fun. I actually just got extremely stressed and when I get stressed I bake. And when I couldn't think of what I should bake I thought of what was appropriate to bake. When I thought of what was appropriate. I thought pumpkin. When I thought pumpkin, I thought what the heck should I make with pumpkin? Then I thought of dessert and how much I like dessert in the mornings, with coffee. Then I thought of how crumb cake is an appropriate dessert to eat for breakfast. Then I thought pumpkin + crumb cake = Heaven in my mouth. And that's how this recipe made it's way into my life.

Pumpkin Crumb Cake
Recipe adapted from here.

3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3/4 cup unsalted butter (room temp)
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
1 15 oz can of pumpkin puree
1/4 cup vegetable oil
1 cup sour cream
Crumb Topping
3/4 cup granulated sugar
1 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
2 cups flour
1 cup unsalted butter (melted)

1. Preheat oven to 350F and grease a 9x13 pan.
2. Make the crumb topping. In a medium bowl mix both sugars, salt, cinnamon, ginger, nutmeg, cloves and flour. Add the melted butter and stir with a fork to form large crumbs. Set aside.
3. For the cake, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
4. In a large mixing bowl, beat the butter with a mixer until fluffy. Add the sugar and mix well. Beat in the eggs one at a time. Mix in vanilla, pumpkin puree and vegetable oil. Add the flour mixture and sour cream alternating between the two, ending with the flour mixture. 
5. Pour the batter into the pan and smooth the top. Add the crumb topping onto the top of your cake. Bake for 40-45 minutes until a toothpick comes out clean. Allow to cool.

Nom. Nom. Nom!

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7 comments on "Pumpkin Crumb Cake"
  1. PINspiration is the best kind of inspiration, and this pumpkin crumb cake is definitely going right onto my pin board :)

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  2. wow..this looks amazing!!!! LOVE IT! i'm pumpkin obsessed...unfortunately the hubs doesn't mind pumpkin...but he is getting a little unamused with my obsession. ;)
    xx
    elise

    ReplyDelete
  3. This absolutely looks delicious

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  4. Oh how I wish I loved pumpkin, this looks heavenly.

    ReplyDelete

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