I love fall. Don't you?
All those colored leaves on the trees and on the streets, sunshine during the day, cuddling up with a blanket and burning some candles in the evening. Yes, I love it.
I'm also totally into fall vegetables. Like pumpkin.
(And yes, also: Happy Halloween!)
Pumpkin Crumb Cake
From Cooking Classy
For the crumbles
100 g (3/4 cup) flour
3 tablespoons sugar
3 tablespoons brown sugar
1/2 teaspoon cinnamon
pintch of salt
85 g (6 tablespoons) butter, melted
40 g (1/3 cup) pecans, chopped
For the cake
225 g (1 3/4 cups) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
100 g (1/2 cup) sugar
100 g (1/2 cup) brown sugar
55 g (1/4 cup) butter, softened
60 ml (1/4 cup) vegetable oil
250 g (1 cup) pumpkin puree (see note below*)
50 g (3 tablespoons) sour cream
1 teaspoon vanilla
For the glaze (optional)
85 g (2/3 cup) powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla
- For the crumbs, whisk together flour, sugars, cinnamon, and salt. Pour in melted butter and combine until evenly moistened. Add pecans and set aside.
- Preheat oven to 175°C (350°F).
- For the cake, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Blend together sugars, butter, and oil until combined. Add eggs one at a time. Add pumpkin puree, sour cream, and vanilla. Slowly add in dry ingredients at slow speed and mix until just combined.
- Pour batter into your prepared baking pan and sprinkle crumbs evenly over batter. Bake for about 40 - 45 minutes. Remove from oven and cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Add more milk or powdered sugar to thin or thicken if needed. Drizzle over cake. Allow glaze to set before cutting.
None. But I omitted the glaze. I actually did mean to make it but then totally forgot about it when were ready to dig in...
I think this might just be the perfect Pumpking Crumb Cake. Honestly. It's delicious (even without the glaze) and it is very moist and fluffy. I highly recommend you go to your kitchen after all the Halloween shenanigans are over and use up those pumpkins. Because yes, you can of course also *make your own pumpkin puree.
What's your favorite pumpkin baking recipe?
Do you prefer Pumpkin Pie or Pumpkin Cake?