Pumpkin Crumb Cake
 
Cook time
Total time
 
Adopted by Yossy Arefi (NY Times Cooking) Add a twist of lavender by grinding ¼ teaspoon into the pumpkin spice blend
Author:
Recipe type: Dessert
Cuisine: American
Serves: One 8 to 9 inch round cake
Ingredients
  • FOR THE STREUSEL
  • ½ (packed) cup/100 grams light brown sugar
  • ½ cup/64 grams all-purpose flour
  • 1 teaspoon homemade pumpkin spice blend
  • Pinch of salt
  • ¼cup/56 grams unsalted butter, cold and cut into cubes
  • PUMPKIN SPICE BLEND
  • Blend by combining
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves.
  • ¼ teaspoon Miss. Katherine or Melissa lavender buds ground (optional)
  • Makes about ¼ cup.
  • FOR THE PUMPKIN CAKE
  • Nonstick cooking spray
  • 1(packed) cup/200 grams light brown sugar
  • 2 large eggs
  • 1 cup/230 grams canned pumpkin purée or homemade pureed cooked pumpkin
  • ¼cup/56 grams unsalted butter, melted
  • ¼cup neutral oil
  • 1 tablespoon store-bought or homemade pumpkin spice blend (see Tip)
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups/190 grams all-purpose flour
  • FOR THE GLAZE
  • ¾ cup/75 grams confectioners’ sugar
  • ¾ teaspoon pumpkin spice blend
  • Pinch of salt
  • 3 to 5 teaspoons milk (any kind will do)
Directions
  1. Place a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.
  2. Make the streusel: In a small bowl, combine the sugar, flour, pumpkin spice and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened.
  3. Make the cake: In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.
  4. Transfer the batter to the prepared pan, smooth the top and tap on the counter a few times to release any large air bubbles. Sprinkle the streusel evenly over the top.
  5. Bake the cake until puffed and golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely.
  6. When the cake is just slightly warm, make the glaze, if using: Add the confectioners’ sugar, pumpkin spice, pinch of salt and 3 teaspoons of milk to a bowl. Whisk until smooth, adding a bit more milk as necessary to form a glaze that is very thick but can be drizzled.
  7. Drizzle the glaze over the top of the cake.
Recipe by Sage Creations Farm at https://sagecreationsfarm.com/pumpkin-crumb-cake/