Pumpkin Crumb Cake
Monday, November 21, 2011 at 6:54AM
Blue Eyed Bakers

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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