Pumpkin Crumb Cake

by Koko on November 26, 2011 · 3 comments

in Baking, Cake, Recipe

You are probably over Thanksgiving, right? You don’t want to think about turkey, gravy, cranberry sauce or stuffing until next November, right? You have eaten all the apple, pecan and pumpkin pie you can imagine and are dieting until next year, right? Ya, I thought I was too until I made this.

This Pumpkin Crumb Cake takes the best elements of pumpkin pie (the filling) and crumb cake (the streusel topping and moist cake) and combines them. I’m not going to lie, I know this is supposed to be a dessert, but I’ve eaten it every morning this week for breakfast (and yes I know I should be fasting since Q is coming…ya that didn’t happen).

I think I would love this cake all year round, not just during Thanksgiving or Christmas, although next year this will definitely be at our Thanksgiving dessert table as a great alternative to pie. It’s a basic recipe, which can be turned into muffins or smaller cakes if you so desire, but if you are like us, you’ll make one large cake and each day cut slivers from it hoping no on else will notice until it’s gone…

Pumpkin Crumb Cake

Makes one 13×9-inch cake

Ingredients:

Dry Mix:

  • 1 cup sugar
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 3 teaspoons baking powder

Cake Dough:

  • 1/2 cup unsalted butter, very soft
  • 2 eggs (we accidentally used 3 and it was fine!)
  • 1 teaspoon vanilla
  • 1/2 dry mix

Pumpkin Filling:

  • 3 large eggs
  • One 15-ounce can pumpkin
  • 1 cup dark brown sugar
  • 2/3 cup whole milk
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice

Crumb Topping:

  • 1/2 cup flour
  • 1/2 dry mixture
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ground ginger
  • 3/4 cup unsalted butter, very soft
  • 2 tablespoons water

Directions:

  1. Heat the oven to 350 degrees. Prepare a 9×13-inch baking dish with baking spray.
  2. In a large bowl, whisk the flour, sugar, salt and baking powder for the dry mix.
  3. In the bowl of a stand mixer (or in a large bowl with a hand mixer) beat the butter until whipped and creamy and then beat in the eggs and vanilla. Beat in about half (1 3/4 cup) of the dry mix of flour and sugar. The cake dough will be thick, yet sticky. Using a large spatula, scrape the bowl out and pat the dough out in the prepared pan.
  4. Put the eggs, pumpkin, milk, brown sugar, and spices for the pumpkin filling in the scraped-out bowl or the stand mixer. Whip until combined; it will be very liquidy. Pour this evenly over the cake dough in the pan.
  5. Add the addition 1/2 cup flour to the remaining dry mixture, and whisk in the spices. Drop the soft butter into the bowl in chunks or spoonfuls and use your fingers to rub it through until soft, even crumbs form. Add 2 tablespoons of water and mix with fingers until loose and crumbly.
  6. Sprinkle the crumb topping over the cake.
  7. Bake for about 35-40 minutes. Set your timer for 35 minutes and begin checking your cake then. You want the filling to just set and the crumbs will be lightly browned on top.
  8. Let cool for at least half an hour before slicing. This cake keeps well (we covered it with plastic wrap and ate it for a week).

Adapted from The Kitchn

 

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