This crumb cake is the perfect end to any meal. Pair with a cup of coffee ☕ just heavenly
Pumpkin Crumb Cake
Ingredients
Cake:
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1 cup white sugar
6 tablespoons butter, softened
2 eggs
15 ounces pumpkin puree
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1 cup white sugar
6 tablespoons butter, softened
2 eggs
15 ounces pumpkin puree
Crumb topping:
4 tablespoons butter, cold
1/4 cup + 1 tablespoon white sugar
1 teaspoon cinnamon
3/4 cup flour
4 tablespoons butter, cold
1/4 cup + 1 tablespoon white sugar
1 teaspoon cinnamon
3/4 cup flour
Directions
1. Preheat oven to 350°
2. Grease a 8x8 inch metal baking dish
3. In a small bowl, combine flour, baking powder, cinnamon, salt and ginger.
4. In a large bowl, beat butter with sugar until light and fluffy. Add eggs and beat to incorporate. Add pumpkin puree and mix to combine.
5. Slowly mix dry ingredients into the wet mixture until smooth.
6. Pour the batter into the baking dish.
7. Make the crumb topping: combine all the ingredients and mix with your fingertips until crumbly.
8. Sprinkle topping onto the batter. Don't press.
9. Bake for 40-45 minutes. Cool at least 1 hour before serving.
2. Grease a 8x8 inch metal baking dish
3. In a small bowl, combine flour, baking powder, cinnamon, salt and ginger.
4. In a large bowl, beat butter with sugar until light and fluffy. Add eggs and beat to incorporate. Add pumpkin puree and mix to combine.
5. Slowly mix dry ingredients into the wet mixture until smooth.
6. Pour the batter into the baking dish.
7. Make the crumb topping: combine all the ingredients and mix with your fingertips until crumbly.
8. Sprinkle topping onto the batter. Don't press.
9. Bake for 40-45 minutes. Cool at least 1 hour before serving.
I love me some crumb cake! I've not eaten too much pumpkin desserts but I'd give this a try :)
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