Pumpkin Crumb Cake

Pumpkin Crumb Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pumpkin Cake•3 cups all-purpose flour

  • teaspoons baking soda

  • ½

    teaspoon salt

  • 1

    teaspoon cinnamon

  • ¼

    teaspoon ginger

  • ¼

    teaspoon nutmeg

  • ¼

    teaspoon cloves

  • ¾

    cup unsalted butter (room temperature)

  • 2

    cups granulated sugar

  • 3

    eggs

  • 1

    teaspoon vanilla extract

  • 1

    (15 oz.) can pumpkin puree

  • ¼

    cup vegetable oil

  • 1

    cup sour cream

  • Crumb Topping•¾ cup granulated sugar

  • 1

    cup brown sugar

  • ½

    teaspoon salt

  • 1

    teaspoon cinnamon

  • ¼

    teaspoon ginger

  • ¼

    teaspoon nutmeg

  • ¼

    teaspoon cloves

  • 2

    cups flour

  • 1

    cup unsalted butter (melted)

Directions

•Preheat oven to 350 degrees. Grease a 9X13 cake pan. •For 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. •For the Cake: Whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside. •In a large mixing bowl, beat the butter with an electric mixer until fluffy. Add the sugar and mix well. Beat in the eggs one at a time. Mix in the vanilla, pumpkin and vegetable oil. Alternately add the flour mixture and the sour cream, ending with the flour mixture. •Pour batter into the prepared pan and smooth the top. Add the crumb topping by dropping clumps of it on to the cake. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool on a rack


Nutrition

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