Fresh whipped cream
or ice cream, for serving
Preheat the oven to 350 degrees F. Grease
and flour one 9-inch springform pan
For the batter: In a large mixing bowl, cream together the butter and granulated sugar
with an electric mixer
until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk
together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter
will be thick) and set aside.
For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside.
For the topping: In a third mixing bowl, combine the flour, brown sugar
, baking powder, cinnamon
and ginger. Cut in the chilled butter with a pastry
cutter or two forks until the mixture is crumbly.
Evenly spread the thick cake
batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream