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PUMPKIN CRUMB CAKE

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.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 0
Author: Olivia

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

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

Make the topping:

  • 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:

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

Make the cake:

  • 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.
  • Stir in the flour by hand until just combined.
  • Spoon half the batter into the pan (13 + 1/2 ounces, if you want to weigh it) and spread it out evenly.
  • Sprinkle the filling evenly over it and then spoon the rest of the batter over the filling smoothing it out from edge to edge.
  • Crumble the topping over it from edge to edge.
  • Bake 40 - 45 minutes until a toothpick from the center comes out with no wet batter on it, dry crumbs are OK.
  • Cool on a wire rack.
  • 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.
  • 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.
  • Store leftovers tightly covered in a cool, dry place 4 - 5 days.

Nutrition

Serving: 1grams