By NEVAEHA CRISP
Staff Writer
This pumpkin crumb cake is a moist and flavorful fall cake with a buttery crumble topping and homemade glaze, a pack of pumpkin flavor. Very Delicious!
Ingredients:
- ½ cup butter (melted and then cooled for minutes)
- ¼ cup of brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 can of pumpkin puree(15 ounce)
- 1 ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- 1/14 cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
Streusel Topping:
- 6 tablespoons salted butter (melted)
- 1 cup all-purpose flour
- 1 teaspoon pumpkin spice
- ¾ cup brown sugar
- 1 teaspoon pumpkin spice
Glaze:
- ½ cup powdered sugar
- 2-3 tablespoons milk
Directions:
- Preheat oven to 350 degrees and lightly grease a 9×9 pan
- Combine melted butter and sugar in a large bowl and stir well combined
- Add eggs and stir to combine, add in pumpkin puree and vanilla extract well mixed
- Add sour cream,scrape down the sides and ensure the ingredients are combined
- In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice
- Using a spatula, add the dry ingredients to the wet mixture and stir well, don’t over mix!
- Then spread batter in the pan
- Prepare the crumble by whisking the flour, sugar, and pumpkin spice
- Pour melted butter into mixture, using fork, stir until crumble forms, and sprinkle streusel on top of the pumpkin batter
- Transfer pan into oven and bake for 50-60 minutes, until it’s golden
- Let it cool and add the glaze by whisking the powdered sugar and 1 tablespoon of milk, then add one more tablespoon of milk, then drizzle on top of the cake
- Serve and Enjoy!