Fall is in full swing and to so many people that means pumpkin spice and everything nice. So with cooler temps, I think this pumpkin crumb cake is the perfect way to start the day with a cup of coffee or have for an afternoon snack. You will love this and so will your family.
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1/2 cup canola oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup sour cream room temperature
- 2 eggs room temperature
- 2 tsp vanilla
- 2 cup all purpose flour
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 2 TSP cinnamon
- 1 cup melted unsalted butter cooled
Preheat the oven to 350 degrees and arrange the rack to the center of the oven. Line a 9×9 pan with parchment paper and set aside.
Melt the butter for crumb topping, while the butter is melting, whisk the flour, brown sugar, sugar, cinnamon and salt together. Let the butter cool for a few minutes, before adding it to the dry ingredients. Mix the melted butter and dry ingredients. Set aside.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and spices together very well.
- In a separate bowl, whisk canola oil, pumpkin puree, sour cream, eggs and vanilla until combined. Make a well in the center of the dry ingredients, and pour the wet ingredients into the dry ingredients. Mix until just incorporated as you do not want to over-mix the batter. Pour batter into the prepared pan and set aside.
- Crumble the topping on top of the batter.
- Bake for 35-40 minutes or until done. Cake is done when a toothpick inserted has a few crumbs.
- Cake will stay fresh for three days or can be frozen for up to 2 months.