NY style pumpkin crumb cake
¾ cup sugar
1 cup dark brown sugar
1 and ½ ts pumpkin spice
½ - ¾ ts salt
1 and ½ cups unsalted butter, melted (3 sticks)
2 1/2 cups + 2 TB all purpose flour
2 1/2 cups all purpose flour
1 ts baking soda
¾ ts baking powder
1 ts pumpkin spice
½ ts salt
12 TB unsalted butter, room temperature
1 ½ cups sugar
2 large eggs
¾ cup plain pumpkin puree
½ cup sour cream
Cook notes: using a glass pan will result in a moister cake without crispy edges.
A metal pan will have crispy edges (which I prefer). A metal pan might have shorter baking times.
Preheat the oven to 350 degrees. Spray a 9 x 13-inch pan with non stick spray or grease up with butter. Set aside.
For the crumb topping:
In a medium bowl, mix the sugars salt, pumpkin spice, and flour.
Add the melted butter and stir with spatula until combined. Set aside.
For the Cake:
Sift flour, baking soda, baking powder, and salt into medium bowl. Add in the pumpkin spice, stir.
Using electric mixer, or mixer beat the butter and sugar in large bowl until smooth.
Add eggs 1 at a time, beating until well blended after each addition. Next add in the sour cream and pumpkin puree; mix until just blended.
Lastly add in the flour mixture in batches—I did two batches, until all is just combined. Do not overmix once the flour is added; lumps are good!
Pour the batter into the greased baking pan, spread batter evenly. I had to wet my hands to spread batter into corners.
It’s a sticky batter so using wet hands will work best.
Next add on the crumb topping by dropping clumps (2-3 inch clumps) of it on to the top. Do not push crumbs down!
Bake the cake for 45 to 55 minutes or until tester inserted into center comes out clean (mine was done at the 48 minute mark).
Please rotate the pan halfway through baking time.
You will know cake is done when there is no more jiggle in the middle of the cake.
Keep cake covered. Should only last 2-3 days at room temperature.
Doesn’t stay moist that long, sadly.