Pumpkin Crumb Cake
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
3/4 cup all-purpose flour
3 Tbsp granulated sugar
3 Tbsp packed light brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt
6 Tbsp unsalted butter, melted
1/3 cup chopped pecans
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
3 Tbsp sour cream
1 tsp vanilla extract
2/3 cup powdered sugar
1 1/2 Tbsp half and half
1/4 tsp vanilla
Directions
In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.
Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray . In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside. In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined. Pour batter into prepared baking dish and spread into an even layer. Sprinkle crumbs into very small crumbles evenly over batter. Bake in preheated oven until center is set , about 40 - 45 minutes. Remove from oven and cool completely on a wire rack.
In a small mixing bowl whisk together powdered sugar, half and half and vanilla until smooth. Add more half and half or powdered sugar to thin or thicken as needed. Pour mixture into a small resealable bag. Seal bag and cut a tiny tip from one corner then drizzle over cake. Allow glaze to set then cut cake into squares. Store cake in an airtight container.