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Monday
Nov212011

Pumpkin Crumb Cake

Pumpkin pies can you believe it's almost Thanksgiving?!  We haven't even taken our A/C units out of the windows!  Although, we probably should get on that. 

But it's so heavy!  We're so weak!  We need sustenance...energy...Clif bars...or Gatorade...or perhaps...cake??

Ten bucks to anyone who can guess which one we chose.

Shoot are we really that easy?  That transparent?  That predictable!?  Yeah we are.  Obviously we chose the cake. 

Ooh and by ten bucks we meant ten Monopoly bucks.  Go buy yourself Boardwalk.  Or a green house.  You're welcome.

And to make sure our cake had the best shot at being praised and devoured, we made it a crumb cake, you know, so we could eat it for breakfast.  We couldn't let it go up against all those Thanksgiving desserts! 

The pumpkin pies, the sweet potato pies, the apple pies...whoa, what's with all the pies? 

Not that this delicious crumb cake couldn't hold its own against the big guns, but why not make one more festive pumpkin number to be enjoyed before 10am? 

And really, it's the biggest eating holiday of the year.  People tend to give themselves carte blanche to eat whatever whenever.  And that means cake for breakfast.

Pumpkin Crumb Cake
Serves 8-10
Adapted from Cooks Illustrated & Not So Humble Pie

Print Recipe

For the crumb topping:
1/3 cup sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter (1 stick), melted and still warm
1 3/4 cups cake flour

For the cake:
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 eggs
1 teaspoon vanilla extract

Begin by making the crumb topping.  Mix sugars, cinnamon, salt, and butter in a bowl to combine.  Add flour and stir until mixture forms a thick, slightly crumbly dough.  Set aside while you assemble the cake.

Preheat oven to 350 F.  Generously butter & flour a springform pan and set aside.

In a bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt and set aside.

In an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes.  Add in pumpkin, eggs and vanilla and mix to combine.  With the mixer on low, add in the flour mixture and stir until fully incorporated.  Pour batter into prepared cake pan and cover evenly with crumb topping.  Bake until a wooden skewer inserted into center of cake comes out clean, 45 to 55 minutes, depending on the depth of your pan. 

Allow cake to cool on a wire rack.  Store covered at room temperature.

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Reader Comments (13)

Looks heavenly, girls!

November 21, 2011 | Unregistered CommenterBlog is the New Black

Crumb topping and the idea of cake for breakfast makes me very happy!

November 21, 2011 | Unregistered CommenterLauren at Keep It Sweet

Ohhh, I love crumb cake, and pumpkin crumb cake just puts it right over the top! This would perfect for a holiday morning :)

November 21, 2011 | Unregistered CommenterLiz

Very good recipe! I divided the batter into smaller cake pans to share at multiple occasions. The first, this morning, for my coworkers! they are in love. The second cake will come with us to DC for my brothers first hosting of Thanksgiving. And will be presented as a greeting cake for our guests.

Cake turned out very moist. Great recipe. Will make in the future. Thanks for sharing!

Timmy

November 23, 2011 | Unregistered CommenterTimmy

That crumb topping looks divine!!!

November 25, 2011 | Unregistered CommenterMackenzie@The Caramel Cookie

what a beautiful looking pumpkin cake. Hope your Thanksgiving was wonderful1

November 26, 2011 | Unregistered CommenterSuzanne

Hi

Did you use cake flour or all-purpose flour for the cake part of the recipe.

January 12, 2012 | Unregistered CommenterJackie

Hi Jackie - We just used regular all purpose flour.

January 13, 2012 | Registered CommenterBlue Eyed Bakers

Hi girls,
I found this recipe on Pinterest last Fall, and I just got around to baking it yesterday.
Thought I'd stop by and tell you :)
One word: YUM.
This was gone in a day.
Our family loved it, AND the topping recipe has now replaced all the other ones I have.
Thanks for the YUMMO cake recipe!
~Leslie (and her happy-with-cake-for-breakfast family)

January 29, 2012 | Unregistered CommenterLeslie, the Home Maker

What type of cake flour did you use for the crumb topping??? This cake looks really awesome!!!

April 18, 2012 | Unregistered CommenterBarbara

Hi Barbara - We used Swan cake flour!

April 18, 2012 | Registered CommenterBlue Eyed Bakers

This cake was fabulous!! So very moist and delicious. Will save this recipe to make again and again!

December 4, 2012 | Unregistered CommenterJulieBaker

Hello! Do you think I can make the crumb topping w/ AP flour? I live in the middle east - no cake flour to be found here! Please let me know. Thanks!

October 20, 2014 | Unregistered CommenterSarah

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