- 9
Ingredients
- Crumb Layer:
- 1/2 Cup sugar
- 1 Teaspoon cinnamon
- 1 Stick unsalted butter, melted
- 1 1/2 Cups all purpose flour
- Dash of salt
- Cake Layer:
- 1 1/2 Cups all purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1 Teaspoon cinnamon
- 1 Teaspoon pumpkin spice
- 1/2 Teaspoon salt
- 1 Stick unsalted butter (at room temperature)
- 1 Cup sugar
- 2 Eggs
- 1 Teaspoon vanilla
- 1/2 Cup sour cream
- 1/2 Cup unsweetened pureed pumpkin
- Topping:
- 1/4 Cup Confectioner's sugar
- 1 Teaspoon cinnamon
Preparation
Step 1
To make the crumb topping, combine the sugar, salt and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
To make the cake, cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, pumpkin and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into the batter and mix until combined.
To assemble the cake, pour the cake layer batter into a greased 9" round spring-form pan (you can also bake this in a 9" square baking dish). Crumble the crumb topping evenly over the batter and bake in a pre-heated 350 degree oven for approximately 45 - 50 minutes or until a cake tester comes out clean. Allow to cool completely before removing from the spring-form pan. Dust the top with the sugar/cinnamon mixture before serving. Makes approximately 10 servings.