Pumpkin Crumb Cake
from kelseyskitchen
Cake
1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Pumpkin Filling
1 (14 oz.) can pumpkin puree (1 1/2 cups)
3 eggs
2/3 cups whole milk
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Crumb Topping
1/2 cup butter, softened
1 1/2 cups flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Preheat the oven to 350 degrees. Grease and prepare baking pan(s).
Make cake batter: In a large mixing bowl, with an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla. In a separate mixing bowl, mix (or sift) flour, salt and baking powder together. Add dry ingredients to butter and egg mixture. Mix just until combined. Set aside.
Make Filling: In a separate large mixing bowl, add the pumpkin puree, eggs, milk, brown sugar and spices. Set aside.
Make Crumb Topping: In a separate mixing bowl, combine the butter, flour, brown sugar, baking powder and spices. Mix until topping is loose and crumbly.
Fill the bottom of your pan(s) with the prepared cake batter. Next, pour the pumpkin filling over the top of the cake batter, and sprinkle the crumb topping on top of the filling. Bake for 45 minutes or until the filling is set and topping is golden brown. Cool before slicing . Serve with whipped cream or ice cream.
{cooks note}
This cake is extremely good. I served mine with fresh whipped cream. I took my pictures when there was no natural light to be seen (the darn winter months will be tough for me to take decent pictures since it get's dark so fast in the evening). I'm not a pumpkin pie fan, so this type of dessert is my thing. I'm totally diggin' it and it's on my top 5 favorite fall desserts. It takes quite a few mixing bowls, but definitely worth the effort.
