Pumpkin does that to you. It has magical powers.
Did you know I met someone last week who said they didn’t like pumpkin? And I was like, “REALLY?!?!?” And they were like, well, I’ve never really tried it. And then I was like, “Oh.” And then there was an awkward silence.
Ok, if you don’t like pumpkin, that’s totally fine. People think I’m weird because I don’t like seafood. But don’t go around hatin’ on pumpkin when you haven’t even tried it. (Lady at Starbucks, I’m talking to YOU.)
I have a rule with my kids. It’s ok if you don’t like it, but you have to at least try it once. I should’ve told that lady about my rule. But I suppose that crosses the “don’t Mother complete strangers in the line at Starbucks” rule that I’ve tried so hard to follow over the past few years. (‘Cause seriously, some of those people need some mothering. Like, don’t cut in line. Be polite to the people making your coffee. Don’t talk on your cell phone at top volume and then wonder why everyone has judgey-eyes aimed directly at YOU.)
Anyway, cake. Magical pumpkin crumb cake, to be precise. Let’s talk about that.
This is a perfectly lovely pumpkin cake. While the crumb topping does require one extra step to make, this is basically a quick-bread recipe and goes together pretty quickly. A food processor makes easy work of the crumb topping, but you can totally use a pastry cutter or even a couple of forks to make it if you don’t have one.
It also makes a nice, manageable cake size. Using an 8×8 pan makes the perfect amount for my little family, and it allows us all to have a piece or two without wasting a whole cake. My husband drizzled homemade caramel sauce over the top of his cake, but it would also be great with a little bit of a powdered sugar glaze drizzled over the top if you want a little something extra. Personally, I liked it just the way it is, super moist and flavorful and LOADED with sweet crumb topping.
Confession: I increased the amount of the crumb topping from the original recipe by an additional 50%. I really like crumb topping. You will, too. (And if you don’t, it’s ok, but you have to at least try it first.)
I hope you love it as much as we did. Enjoy!
Thanks for stopping by today! Leave me a comment below so I know you were here!
- 1 and ¾ cups all-purpose flour
- 1 and ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 and ¼ cups sugar
- 3 large eggs
- 1 cup canned pureed pumpkin
- 1 teaspoon vanilla extract
- ⅓ cup milk
- 1 cup plus 3 Tablespoons rolled oats
- ¾ cup all-purpose flour
- ¾ cup firmly packed light brown sugar
- 1 teaspoon cinnamon
- ½ cup plus 1 Tablespoon unsalted butter
- Preheat oven to 350 degrees (F).
- Prepare an 8x8 square baking pan with cooking spray, then line with parchment paper so that the parchment paper hangs over two sides (to act as handles.)
- For topping, in a food processor (you can also do this with a pastry cutter or two forks) combine 1 cup of oats, flour, sugar, cinnamon and butter.
- Pulse several times until the butter is crumbly.
- Stir in the remaining 3 Tablespoons of oats, and set aside.
- For the cake, sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl. Set aside.
- In a large bowl, using an electric hand mixer, beat butter and sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Add the pumpkin and vanilla extract, and beat until just combined.
- Add the flour mixture, and beat until just combined.
- Add the milk, and beat until just combined.
- Pour batter into the prepared pan, and smooth the top.
- Pour the crumb topping over the batter.
- Bake for 55-60 minutes, or until a toothpick comes out clean. (Mine took 1 hour and 10 minutes)
- Allow to cool in pan for 20 minutes, then use the flaps of parchment to remove from the pan to cool completely.
- Cut and serve, and enjoy!