Pumpkin Crumb Cake
My favorite Pumpkin Crumb Cake is a classic fall coffee cake enriched with pumpkin and perfectly spiced. It has become a holiday breakfast tradition in our house!
Prep 15 min · Cook 1 hr · Total 1 hr 15 min · Makes 9 servings
Ingredients
- Salt
- Butter
- Eggs
- Sugar
- Baking powder
- Egg
- Sour cream
- Cinnamon
- Flour
- Cream
- Cooking spray
Directions
- Set oven to 350F
- Spray a 9x9 square baking dish with cooking spray.
- I like to line it with sheets of parchment with long ends, so I can lift it out after baking for easy cutting.
- This is optional.
- Put the flour, sugar, baking powder, salt, and spices in the bowl of a food processor fitted with the blade.
- Pulse to combine everything well.
- Cut the cold butter into pieces and add them to the processor.
- Process by pulsing repeatedly until the butter has been incorporated and the mixture has a crumbly texture.
- About 20-30 pulses, more or less.
- Remove a cup of the dry mixture and put in a small bowl.
- Toss with 1/4 teaspoon of cinnamon and set aside for the topping.
- Whisk the eggs, pumpkin, and sour cream together in a large mixing bowl until smooth.
- Add in the flour mixture and stir just until everything is mixed, but don't over beat it.
- Spread the batter in the prepared pan, evening it out with a spatula.
- Sprinkle the reserved crumbs evenly over the top.
- Bake for approximately 55-60 minutes, or until risen in the center and a toothpick comes out clean.