Happy Fall y’all! It is absolutely gorgeous in the Appalachian Mountains right now! The colors are so beautiful and vibrant, I’m going to try to go out and snap some pictures this week…. hopefully!
Anyway, when I think of Fall the first thing that comes to mind is pumpkins! I love pumpkins, they are so versatile, you can cook with them, decorate with them, bake with them, use them as lanterns to ward off demons during the month of October, just a whole lot you can do with them! However, today we are making a crumb cake with them. Some people call it a coffee cake, I call it a crumb cake, you can call it whatever you want! The one thing you will certainly call it is delicious!
It’s such a simple and easy cake to make, the hardest part about making it is trying to stop yourself from eating all of the crumb topping!
I used canned 100% pure pumpkin puree in mine, if you want to get a pumpkin, roast it, and puree it, you go right ahead. I also used pumpkin pie spice in my recipe, but you could certainly make your own (I’ll post a recipe for that here as well).
Let’s make this cake!
1/2 cup brown sugar
1/4 cup cold unsalted butter, diced
3/4 cup all-purpose flour
1 tablespoon maple syrup
1/4 cup walnuts, chopped
1/8 teaspoon nutmeg
Pinch of salt
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup 100% pumpkin puree (NOT PUMPKIN PIE FILLING)
1/4 cup unsalted butter, softened
1 teaspoon baking powder
1/4 cup milk
1 1/4 teaspoon pumpkin spice
1/2 teaspoon salt
(Pumpkin Spice blend – 1/4 teaspoon each of ground nutmeg, cinnamon, allspice, clove, and ginger.)
Preheat oven to 325°F.
Add all of your crumb ingredients to a bowl.
Mix those together using a spoon or your hands until it becomes a nice crumbly texture. Like this….
Now just put that mixture in the refrigerator and let it hang out while we make the batter.
Grab a mixing bowl or the bowl of the stand mixer if you’re lazy like me, add in your softened butter and brown sugar. Whisk the butter and sugar together until it’s extremely well combined. It will take you a few minutes.
Add in both eggs and mix thoroughly. Next add in your pumpkin and whisk until combined. Add in the flour, salt, baking powder, pumpkin spice, and milk, mix until it becomes very smooth.
Now you need to butter up a bread pan. Don’t be shy with the butter, use it liberally. Add in the cake batter.
Now grab the crumble out of the fridge and sprinkle it on top of the batter. Again, don’t be shy with the topping.
Pop that little sucker in your 325 °F oven for about 45 minutes.
When it comes out let it cool for about 30 minutes, take a butter knife and go around the edges of the cake to loosen the cake from the pan.
Now just slice it up however you want and enjoy!
I like to enjoy my pumpkin crumb cake with a nice hot cup of coffee, I suggest you do the same! I just live for this cake, the pumpkin really stands out and the spice is just right, it isn’t overwhelming. All that plus the TOPPING, honey this topping is everything! That hint of maple flavor with the spice from the nutmeg and the crunch of the walnuts just takes this entire thing over the top!
I hope you give this Pumpkin Crumb Cake recipe a try, if you do let me know how it turns out! Post your pictures to Facebook, Instagram, and Twitter using #isbutteracarb and check us out on Facebook (@isbutteracarbblog)! Don’t forget to share this post and tell your friends! Thanks for stopping in and until next time, Ciao!