‘Tis the season for pumpkin! I’m not CRAZY about pumpkin like some people, but I certainly do enjoy some pumpkin baked goods, especially those with cinnamon in them. I mean, that is almost a must, right?
This soft, spongy cake is topped with a sweet crumble so you get some nice texture in each bite.
Ingredients, slightly adapted from Cookies and Cups
- 2 cups flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/2 cup butter, room temperature
- 2 cups sugar
- 2 eggs
- 1 Tbsp. vanilla
- 1 (15 oz.) can pumpkin
- 1 cup half n half (or milk)
- 1/2 cup cold butter
- 1 cup light brown sugar
- 1 1/2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
How to Make
- Preheat oven to 350°
- Spray a 9×13 baking dish with cooking spray, set aside.
- Whisk together flour, baking powder, salt and cinnamon. Set aside.
- In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
- Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
- Spread batter into pan evenly.
- To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb. (Don’t skip this step – your hands work best to mix this!)
- Crumble and spread this mixture on top of cake batter.
- Bake for 45-55 minutes until center is set and toothpick comes out clean. Serve warm or at room temperature.
This is the cake batter – it should be nice and light. Sometimes when baking with pumpkin, the cake will look a bit curdled or separated. Don’t let that worry you if it happens. Just keep going and it comes together.
Here’s the cake on the left and then topped with the crumble. There is plenty of crumble to cover the cake and like I said, just use your fingers/hand to incorporate it. Your hand is your best tool in this case.
And here it is before going in the oven and after. Oh, with a few pieces removed. Whoops! I had to taste it warm to make sure it was OK to post the recipe. It most certainly is!
Enjoy this sweet treat!