Pumpkin Crumb Cake

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

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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