Pumpkin Crumb Cake
Even though the leaves have not started turning colors here yet, it is getting darker earlier, and we’ve had a few nippy mornings…All of which compel me to start thinking of soups and chowders, candy corn, and anything pumpkin. So I just had to try this scrumptious pumpkin crumb cake!
It’s such a dense, moist cake, that’s actually almost more crumb than cake! We ate the whole cake in one day…
Here’s how you make it:
Mix together the flours, pumpkin pie spice, baking soda, baking powder and salt.
Whip the butter with a mixer, then add the sugar and eggs and beat again, finally add the pumpkin and vanilla.
Now beat in the flour mixture and the milk.
Pour the batter into a greased and floured 9×9 pan.
For the topping part, add to a food processor: flour, sugar, cinnamon, pecans and 2/3 cup of the oats and pulse.
Cut in the butter till it’s all a crumbly mixture, then stir in the rest of the oats.
Spread the crumbly topping all over the batter.
Bake at 350 degrees for around 55 minutes or until done in the middle.
Stick a toothpick or knife in the middle to see if it comes out clean, to make sure
it’s done in the middle!
Let it cool for at least 15 minutes, and then you’re ready to serve. (This makes your house smell so yummy!)
Here are the new recipe printables, what do you think?
Pumpkin Crumb Cake
- 1 cup unbleached white flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 1/4 cups sugar
- 3 eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1/3 cup milk
- 1/2 cup pecans
- 2/3 cup rolled oats (plus set aside an additional 2 Tablespoons)
- 1/2 cup flour
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- 6 Tablespoons butter
- Preheat oven to 350°F
- Grease and flour a 9x9 baking dish.
- Mix the flours, baking soda, baking powder, pumpkin pie spice and salt.
- In a separate mixing bowl, whip the butter, then add the sugar and eggs.
- To that wet mixture, add the pumpkin puree and vanilla and mix well.
- Slowly add the flour mixture and milk to the wet ingredients mixture while mixing.
- Pour into your greased pan.
- To make the topping: Put 2/3 cup of the oats, the flour, brown sugar, pecans and cinnamon in food processor and pulse.
- Then add butter and pulse till crumbly.
- Remove from processor and combine with the set aside 2 Tablespoons of oats.
- Spread the topping over the cake batter.
- Bake in a preheated 350° oven for around 55 minutes or till batter is cooked through in the middle.
- Let set in pan for 15 minutes and then serve.
We so enjoyed this, and I hope you do too!
Here are some other scrumptious pumpkin recipes you’ll love:
Pumpkin Pie with a Shortbread Cookie Crust
Pumpkin Pie Spiced and Sugared Pecans
Enjoy the treats specific to this time of year! 🙂