This is my go-to recipe when pumpkin-spice season is in full swing. I promise this Pumpkin Crumb Cake does not last more than 24 hours, especially in my household! I hope you all can love this recipe as much as I do. Best paired with latte from any Gainesville staple, such as Pascal’s or Maude’s.
Pumpkin Crumb Cake
Ingredients
Instructions
The first thing you will want to do is get out all of your ingredients and pre-heat your oven to 350°. Then, we will make the crumb topping. Combine 1 Cup All-Purpose Flour, 1/2 Cup, Butter (Cubed), 1 cup Brown Sugar, 1/4 Teaspoon Salt, and 2 Teaspoons Cinnamon. You can either use your hands or any utensil (such as a fork) to fully combine the ingredients until the butter is in a pea-size shape. I usually put the crumb topping back into the fridge while I continue to prep, so the butter can stay nice and cold. I would say this is probably the hardest step, because you want it to be the right consistency.
In a separate bowl, combine all of your dry ingredients which consists of 2 Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1/2 Teaspoon Baking Powder, 1/2 Teaspoon Salt, 2 Teaspoons Cinnamon, and 1 Teaspoon Pumpkin Pie Spice. Mix these together with a whisk and set to the side with the crumb topping.
Once you have your wet and dry ingredients fully prepared, now get together the wet ingredients. Mix together 1 Cup Pumpkin Puree, 1/2 Cup Brown Sugar, 1/2 Cup Canola Oil, 1/4 Cup Maple Sugar, and 1/4 Cup Milk.
Pour you wet ingredients into the flour mixture and stir just until it fully combined. The batter will be very thick, but be careful not to over-mix it. You don’t want a tough cake!
I used two u00221/3u0022 size pans which are perfect for gift-giving! I sprayed them with non-stick spray and split the batter between the two. Make sure you spread it out into an even layer.
Take your crumb topping and pour 1/2 of it over each of the pans on top of the batter. Yes, it seems like a lot. Also yes, it is the best part of the cake.
Throw these cakes into the oven for approximately 30-35 minutes. Mine took about 32 minutes, but you want to make sure a clean toothpick comes out. Leave them to cool completely.
To make the glaze, mix together the 1/2 Cup Powdered Sugar and 1 Tablespoon of Cream. In this case, I used Pumpkin Spice Creamer that I had! When the cakes are cool, drizzle this glaze over them.
Cut yourself a slice and enjoy!