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Prep time
20 minutes
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Cook time
30 minutes
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Serves
12 or more
Author Notes
Adapted from Yvonne Ruperti's recipe for Mega Crumb Cake from her cookbook One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts. I love Yvonne's recipe, and got to tinkering with it. Because pumpkins! —mrslarkin
Ingredients
- for the cake batter
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1 1/2 cups
(215 g) all purpose flour
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3/4 cup
(150 g) granulated sugar
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2 teaspoons
baking powder
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3/4 teaspoon
kosher salt
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1/2 teaspoon
cinnamon
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1/8 teaspoon
cloves
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1/8 teaspoon
ginger
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1 pinch
nutmeg
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3 tablespoons
vegetable oil
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2 teaspoons
vanilla extract
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1
large egg
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1/2 cup
pumpkin puree
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1/4 cup
whole milk
- for the crumb topping
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2 3/4 cups
(390 g) all purpose flour
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1 cup
(200 g) light brown sugar
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2 1/2 teaspoons
cinnamon
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1/2 teaspoon
nutmeg, plus more for sprinkling on top of the finished cake
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1/2 teaspoon
kosher salt
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2 teaspoons
vanilla extract
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18 tablespoons
unsalted butter, melted
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confectioner's sugar, for sprinkling on top of the finished cake
Directions
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Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking pan and line with parchment paper. Grease parchment paper.
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FOR THE CRUMB TOPPING:
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Whisk together the dry ingredients. Stir the vanilla into the melted butter. Stir the butter mixture into the dry ingredients until it clumps together. Chill while you put together the cake batter.
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FOR THE CAKE BATTER:
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Whisk together the dry ingredients. Whisk together the wet ingredients. Stir the wet ingredients into the dry ingredients. Stir well - It is a thick batter.
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Spread the batter into the pan evenly. It will be a thin layer of batter. Evenly scatter the crumb topping over the cake batter, breaking up the biggest chunks. Leave a few large-ish crumbs - those are the BEST!
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Bake on upper-middle rack for 30 -35 minutes, until cake is set and crumbs are just beginning to brown.
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Cool before serving. Top cake with confectioner's sugar and a grating of nutmeg.
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