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Pumpkin Crumb Cake

Adapted from "Mommy? I'm Hungry!"and Entenmann's Big Book of Baking
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Sweets
Cuisine: American
Servings: 9
Author: Joyful Homemaking

Ingredients

  • Batter
  • 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
  • Topping
  • 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

Instructions

  • 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.