Pumpkin Crumb Cake Recipe Learn under Expert Guide: The pumpkin cake in this Pumpkin Crumb Cake is moist and has a thick layer of crumble topping on top of it. One of my favorite cakes is this one!
Pumpkin Crumb Cake Recipe Learn under Expert Guide
Ingredients
For the cake
- 1 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup 1 stick unsalted butter
- 1 cup light brown sugar
- 2Â eggs
- 2/3 cup pumpkin puree
- 1/3 cup sour cream
For the crumb topping
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick, melted and still warm)
- 1 3/4 cups all-purpose flour
- 1 cup pecans (chopped)
Also See:Â
Easy Brown Sugar Scottish Shortbread Recipe
Instructions
Warm the oven up to 350°F. A 9-inch springform pan or a 9-inch cake pan with 3-inch sides should be sprayed with butter and flour.
Make the topping with the crumbs. Mix the flour, baking soda, cinnamon, nutmeg, and salt in a large bowl with a whisk.
On medium-high speed, mix the butter and brown sugar in the bowl of an electric mixer with the flat beater until everything is well mixed.
With a rubber spatula, scrape down the sides of the bowl as you add the eggs one at a time. Mix in the pumpkin puree and sour cream. Add the flour mix and stir. It’s going to be pretty thick.
Put batter in the pan that has been prepared. Place the crumbs on top. About 40 to 50 minutes, or until a toothpick stuck in the middle of the cake comes out clean.
Put the pan on a wire rack and wait about 15 minutes for it to cool down. Just take the cake out of the pan and place it on a rack.
In a medium bowl, mix the butter, sugar, cinnamon, and salt together using a whisk. Mix in the flour and pecans until the mixture looks like thick dough that sticks together. Keep aside for 10 to 15 minutes so it can cool down to room temperature.
