Pumpkin Crumb Cake

By XrayKim

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 ⁄4 teaspoon salt
• 1 ⁄2 cup (1 stick) unsalted butter
• 1 1⁄4 cups sugar
• 3 large eggs
• 1 cup canned pureed pumpkin
• 1 teaspoon vanilla extract
• 1 ⁄3 cup milk
• 3 ⁄4 cup chopped walnuts (optional)
• Topping
• 2 ⁄3 cup plus 2 tablespoons rolled oats
• 1 ⁄2 cup all-purpose flour
• 1 ⁄2 cup firmly packed light brown sugar
• 1 ⁄2 teaspoon cinnamon
• 6 tablespoons unsalted butter

Details

Adapted from ldylvbgr.blogspot.com.au

Preparation

Step 1

・ Preheat oven to 350°F.
・ Grease a 9x5x3-inch loaf pan and line with parchment paper.
・ To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
・ Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
・ In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.
・ Add the pumpkin and vanilla extract to the wet batter mix.
・ Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
・ Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
・ Turn the cake out onto a rack and cool completely.