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PUMPKIN CRUMB CAKE

by Olivia

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pumpkin cake with a sweet cinnamon filling running through the center and a thick layer of crumbs on top. The topping has pecans in it for a little crunch and a drizzle of icing to hold all those giant crumbs together.
This is my attempt to embrace pumpkin season before it slips away. . . Although even if it does the case of organic, canned pumpkin I have stowed away for safe keeping will certainly save me.

My own personal “pumpkin season” lasts until sometime after Christmas, maybe even until Easter, mostly because I associate pumpkin with cold weather baking.

Being I hadn’t popped open a can of pumpkin yet this fall, I felt a sense of urgency, like I better hurry up and bake something pumpkin flavored before. . . I don’t know what(?). . . Before I make the pumpkin gods angry and they send Jack the Pumpkin King to my door demanding pumpkin cake?!

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If he shows up I’m crowning him with a big slab of this and sending him on his merry way.

PUMPKIN CRUMB CAKE

PUMPKIN CRUMB CAKE

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Moist, tender pumpkin cake with a sweet cinnamon filling running through the center and a thick layer of crumbs on top. The topping has pecans in it for a little crunch and a drizzle of icing to hold all those giant crumbs together.

Ingredients

  • Topping:
  • 2/3 cup sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1/4 cup chopped pecans
  • 4 tablespoons melted butter
  • Filling:
  • 1/2 cup brown sugar
  • 1 rounded teaspoon ground cinnamon
  • Cake:
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 cup sugar
  • 1 cup pumpkin purée, canned pumpkin
  • 1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 + 1/2 cups all-purpose flour
  • Drizzle:
  • 1 cup confectioners' sugar
  • 2 teaspoons heavy cream or milk

Instructions

  1. Preheat the oven to 350°F. Butter an 8-inch square pan or line with parchment paper.

Make the topping:

  1. Whisk the sugar, flour, cinnamon and salt together in a small bowl. Mix in the nuts then add the butter. Work it in with a fork until completely absorbed. It will be crumbly.

Make the filling:

  1. In a small bowl mix the brown sugar and cinnamon together.

Make the cake:

  1. In a large bowl on low speed beat the oil, eggs, sugar, pumpkin, spices, salt, and baking powder together until smooth 1 - 2 minutes. Don't over mix.
  2. Stir in the flour by hand until just combined.
  3. Spoon half the batter into the pan (13 + 1/2 ounces, if you want to weigh it) and spread it out evenly.
  4. Sprinkle the filling evenly over it and then spoon the rest of the batter over the filling smoothing it out from edge to edge.
  5. Crumble the topping over it from edge to edge.
  6. Bake 40 - 45 minutes until a toothpick from the center comes out with no wet batter on it, dry crumbs are OK.
  7. Cool on a wire rack.
  8. Whisk the confectioners' and milk together to make a glaze. If it seems too thick add a tiny bit more heavy cream. Drizzle over top of the cake.
  9. If you used parchment paper you can remove the cake to a cutting board or platter to cut into squares and serve. If you buttered the pan cut and serve right out of the pan.
  10. Store leftovers tightly covered in a cool, dry place 4 - 5 days.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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