Let’s stress-bake.
FYI: I was inspired by the Bon Appétit Double-Crumb Crumb Cake so there is extra extra crumble topping which, imo, is the best part. So I just want to warn you all before you make this that is very….. crumby, for lack of a better term.
Pumpkin Crumb Cake
Ingredients
Crumb Topping
- 2 cups ginger snap cookies about 5 oz.
- 3 cups all purpose flour
- 1 3/4 cups brown sugar
- 1 Tbsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground clove
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1 1/4 tsp. kosher salt
- 1 1/4 cups unsalted butter
Cake and Assembly
- 2 1/3 cups All-purpose flour
- 1 1/3 cups sugar
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 15 oz pumpkin puree
- 2 large eggs
- 1/3 cup sour cream
- 1 Tbsp. vanilla extract
Instructions
Crumb Topping
- Process the ginger cookies in a food processor (don't worry, we'll use the food processor for the rest of the recipe) until a fine crumb forms.
- Add flour, brown sugar, cinnamon, ginger, clove, nutmeg, allspice, and salt, pulse until combined.
- Transfer flour mixture to a large bowl and gradually drizzle the melted butter, mixing until the whole mixture is moist and crumbly. Make sure there are no dry spots left. Once mixed, set aside.
- Roughly clean out food processor because we'll use it to make the cake.
Cake and Assembly
- Preheat oven to 350 degrees F. Lightly grease a 13×9 pan with spray or butter, then line with parchment (this will help get it out of the pan) leaving an overhang on both long sides (so you can grab it). Then spray or butter the parchment.
- Pulse flour, granulated sugar, baking powder, salt, and baking soda in food processor until combined.
- Add pumpkin puree and pulse until mixture is orange and sandy.
- Add eggs, sour cream, and vanilla and pulse until the mixture is smooth. Scrape down sides and pulse again if needed.
- Spread batter in prepared pan. Scatter the crumb topping evenly across the batter.
- Bake until crumb is golden brown and a tester/knife inserted into the center comes out clean. 40-50 minutes. Once done, let cool for 20 minutes.
- Once slightly cooled, lift the cake out of the dish by grabbing the parchment that is left hanging over the side. Transfer to a cutting board. If necessary, run a knife along the sides of the cake to loosen it from the dish before lifting.
- Cut cake into squares using a sharp knife. I recommend serving right away while hot or microwaving each slice for 15 seconds before serving. It's so good warm.
Here’s another pic just for good measure.
Enjoy!
Chelbe
Leave a Reply