Spiced Pumpkin Crumb Cake

Recipe courtesy Kelsey Nixon

Photo: Spiced Pumpkin Crumb Cake

TOTAL TIME: 2 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 2 hr
 
YIELD: 12 servings
LEVEL: Intermediate

ingredients

CAKE:
    PUMPKIN FILLING:
    • 1 cup light brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • One 15-ounce can pumpkin puree
    • 3 large eggs, beaten
      CRUMB TOPPING:
      • 1 cup all-purpose flour
      • 1/2 cup light brown sugar
      • 1 1/2 teaspoons baking powder
      • 3/4 teaspoon ground cinnamon
      • 1/2 teaspoon ground nutmeg
      • 1/4 teaspoon ground ginger
      • 1 cup (2 sticks) unsalted butter, chilled and cubed
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      Directions

      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, nutmeg 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.

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      3

      Newest Ratings and Reviews

      Read all 8 reviews

      • on November 25, 2012

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        After reading the reviews I omitted one egg white in the batter and about a half a stick of butter in the topping. I left out about 2/3 cup of the batter, 1/2 cup filling and 2/3 cup topping. My cake could have been a little bit more moist but otherwise it looked just like Kelsey's! Wonderful recipe and I will certainly make again.

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      • on October 02, 2012

        Flag

        I did it my way and used 3/4c olive oil for the butter in the cake,a nd I baked this in a 9x13 pan it was good.

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      • on September 29, 2012

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        Agree with one of the post below. Worked very hard on this cake but the results were less than desirable...I think this needs to be reworked. I used the spring-form pan and followed the directions to the letter. I cook and bake all the time and for the most part have no problems...this one had a problem! Too much for the 9" spring-form pan, bubbled over in gobs, good thing I had it on a cookie sheet. Also 1 TABLESPOON of baking power?????

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