I’m so ready for the cool, crisp air that accompanies Fall weather! That way I can bake all the pumpkin, gingerbread, and spiced things I can think of!
First up for this season’s pumpkin recipes is this Pumpkin Crumb Cake!
Can we talk about how bad of an impulse buyer I am?
Whenever I am at the grocery store (and I’m there A LOT), I can’t help but find myself browsing the many magazines, candy bars and other treats that are strategically placed for people such as myself, right at the check out lines.
Without fail, I’ll always manage to need something right at the very end.
One main culprit – magazines!
I’m a closet magazine junky.
I love flipping through People, US Weekly and I especially love the home and garden magazines too.
But what always gets me are the food magazines. Right now with Fall baking in full swing, I can’t help but flip through and drool over all the treats.
Just a few weeks ago I stumbled on the Paula Deen magazine and after flipping through it I stopped on a recipe for Butternut Squash Crumb Cake.
I fell in love with the piled high crumb topping, but wanted so badly to make it with pumpkin rather than butternut squash.
So I did!
Since I didn’t use the squash and opted for some canned pumpkin puree, this cake actually comes together quite fast!
It’s moist and delicious, and that crumb topping… have mercy! It’s totally worth it!
I had two slices of this cake and then I had to give it away to a friend because I was afraid I would end up eating the whole thing!
You know how that goes… a little slice here, a little slice there, yada yada yada, it’s gone.
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Pumpkin Crumb Cake
For the Topping:
- 1/4 cup butter
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup all-purpose flour
For the Batter:
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup pumpkin puree
- 3 large eggs
- 3/4 cup vegetable oil
- 1/2 cup sour cream, or plain greek yogurt
- 1 tsp vanilla extract
For the Icing:
- 1 cup powdered sugar
- 2 tbsp milk, or cream
- Preheat oven to 350 degrees F. Lightly spray an 8" square baking pan with non-stick spray and set aside.
- To prepare the topping, start by melting the butter in a small pot over medium-low heat. Add the brown sugar, vanilla extract and salt. Stir until smooth. Remove from heat and stir in flour, then let cool completely.
- Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl, then whisk to combine.
- Combine the pumpkin puree, eggs, vegetable oil, sour cream (OR plain greek yogurt) and vanilla in another large bowl and whisk to combine.
- Whisk egg mixture into flour mixture just until smooth, and pour into prepared pan. Crumble the topping and sprinkle it over the batter.
- Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool completely in pan on a wire rack.
For the icing:
- Whisk together the powdered sugar and milk until smooth and then drizzle over the cooled cake. Enjoy!
Other recipes you may enjoy:
Cheesecake Swirled Brown Sugar Cake
I made this cake in 8 by 8 and it rose so high! Very very delicious. So I tried a 13 by 9 today and made extra topping. It’s in the oven now. Thanks for the very tasty recipe !
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Pumpkin cake is always tasty and delicious.
Nice Post I like This Type of Cake:Incomedia
Nice Post I like This Type of Cake:Incomedia
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Looks great! You may not have wanted to make the cake using squash but you most likely did.
Although Cucurbita moschata crumb cake doesn’t quite have the same ring to it!
We’re gluten free so I subbed oat and coconut flour for the conventional flour, used coconut oil in place of vegetable oil. I had to add about 15 minutes baking time but it was delicious! I’m actually baking this again today.
So glad you were able to make this work with your dietary needs! 🙂
I made something similar a few weeks ago and it came out so dense that it was difficult to eat. Does this cake come out super dense? Any tips for keeping it on the lighter side as opposed to super dense?
(I may not have used enough vegetable oil. Could that have been the problem?)
Thanks. Hoping to try this recipe soon. Cant give up on a fall version of my favorite food!
delicious dishes. Yummy 🙂 I am From Pakistan and I want to make and eat these cakes. Thanks for sharing the recipe
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thanks for this type of blog and information.
sounds YUM; thanx for sharing! I Love your recipes
Oh God! I need this. (y) :*
Yes you do!
Nice to meet to you admin this is really nice work. i have asked how to make this tell detail.
Crump pumpkin is really nice post you have done Shawn I like your pictures are well. This is amazing thank you. Keep it up. want to eat this dish alone. tell complete procedure plz .
Jess @ Clarendon Tinder Diaries
Anything with a curmb topping gets me, but this + pumpkin? amazing.
Looks great, thanks and keep up!
Magnificent food stuff. Plenty of helpful information here. I am sending it to several friends.
mmmm…. You had me at crumb topping!
Yum! I will be baking this today.
Awesome! I hope you enjoy it as much as we did! 🙂
Hayley @ The Domestic Rebel
I am such a magazine junkie, it isn’t even funny. For example, I have every single issue of Cosmo magazine saved from 2007. Not even kidding you, they’re all in my closet! Eek! Anywho, LOVE this crumb cake! Good call on making it with pumpkin over butternut squash!
Oh my gosh! I need to come raid your Cosmo collection!! 🙂
Crump pumpkin is genuinely better. Shawn I like your photographs too. This is amazing. Keep it up. I need to eat this dish alone.
Wow!! This looks amazing can’t wait to try it!!
Julie @ Julie's Eats & Treats
Those cooking magazines gets me every time! Just like this crumb topping does. YUM!
Seriously! That crumb topping is to die for!! 🙂
Oh lordie, this made my heart flutter. It looks AMAZING!!!
YES!! Thank you SaraLily! 🙂