Pumpkin Crumb Cake
 
Prep time
Cook time
Total time
 
This perfectly moist pumpkin cake is topped with an extra thick crumb topping. This pumpkin crumb cake makes the perfect fall dessert. Enjoy! Recipe source: Mommy? I'm Hungry!
Serves: 12 servings, or 1 8x8 cake
Ingredients
Cake:
  • 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
Crumb Topping:
  • 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
Instructions
  1. Preheat oven to 350 degrees (F).
  2. 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.)
  3. 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.
  4. Pulse several times until the butter is crumbly.
  5. Stir in the remaining 3 Tablespoons of oats, and set aside.
  6. For the cake, sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl. Set aside.
  7. In a large bowl, using an electric hand mixer, beat butter and sugar until smooth.
  8. Add the eggs one at a time, beating well after each addition.
  9. Add the pumpkin and vanilla extract, and beat until just combined.
  10. Add the flour mixture, and beat until just combined.
  11. Add the milk, and beat until just combined.
  12. Pour batter into the prepared pan, and smooth the top.
  13. Pour the crumb topping over the batter.
  14. Bake for 55-60 minutes, or until a toothpick comes out clean. (Mine took 1 hour and 10 minutes)
  15. Allow to cool in pan for 20 minutes, then use the flaps of parchment to remove from the pan to cool completely.
  16. Cut and serve, and enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2015/10/pumpkin-crumb-cake-throwback.html/