Pumpkin Crumb Cake
Pumpkin crumb cake is a perfectly moist pumpkin cake infused with all of your favorite fall flavors. Topped with a buttery crumble topping and a homemade glaze, this is sure to become a family favorite!
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✅Ingredients
• 1/2 cup butter melted and then cooled for several minutes
• 1/2 cup granulated sugar
• 1/4 cup brown sugar tightly packed
• 2 large eggs room temperature
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons sour cream
• 1 1/2 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 2 teaspoons pumpkin spice
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
Streusel Topping:
• 1 cup all-purpose flour
• 3/4 cup brown sugar tightly packed
• 2 tablespoons granulated sugar
• 1 teaspoon pumpkin spice
• 6 tablespoons salted butter melted
Glaze (optional):
• 1/2 cup powdered sugar
• 2-3 tablespoons milk
✅Instructions
1️⃣ Preheat oven to 350 Fahrenheit and lightly grease a 9x9 baking pan or line with parchment paper.
2️⃣ Combine melted butter and sugars in a large bowl and stir until well-combined.
3️⃣ Add eggs and stir to combine.
4️⃣ Add in pumpkin puree and vanilla extract. Stir until well combined.
5️⃣ Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
6️⃣ In a separate medium-sized bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt.
7️⃣ Using a spatula, gradually add dry ingredients to the wet mixture and stir until just combined -- do not over-mix!
8️⃣ Spread batter evenly into prepared 9x9 pan.
Streusel Topping:
1️⃣ Prepare the crumble by whisking together flour, sugars, and pumpkin spice.
2️⃣ Pour the melted butter into the mixture. Using a fork, stir until crumbles form.
3️⃣ Evenly sprinkle streusel topping over the top of your pumpkin batter.
4️⃣ Transfer pan to oven and bake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
5️⃣ Allow to cool before adding glaze.
Glaze (optional):
1️⃣ Make glaze by whisking together powdered sugar and 1 tablespoons of milk. Add more milk, 2 teaspoons at a time, until thin enough to drizzle.
2️⃣ Drizzle over cooled pumpkin crumb cake.
3️⃣ Cut and serve. Enjoy!
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The Best Pumpkin Crumble Cake | Thanksgiving Baking Recipes
The recipe for my Pumpkin Crumble Sheet Cake is available here
Hi lovelies, fall is all about pumpkin and I am all about the sweet recipes :D So you probably already knew there will be a sweet recipe with pumpkin coming soon :) I wanted to make something really simple, but flavourful and finger licking delicious! That is what this Pumpkin Crumble Coffee Cake is all about! It's filled with all the delicious fall flavours, it is pillowy soft, it has some crunchy pecan nuts and a delicious crunchy crumble topping. Do I really need to say more? :) Happy Baking Lovelies!
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the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
Recipe:
How to Make Coffee Cake (Honey Pumpkin Recipe)
Fall is in the air, and you know what that means… pumpkin everything. Made with only natural ingredients, this pumpkin coffee cake can be enjoyed as a sweet breakfast or delicious dessert after dinner. So get ready to bundle up, grab a warm cup of your favorite coffee, and cut yourself a slice of pumpkin coffee cake.
Ingredients:
- ½ cup unsalted butter at room temperature, plus more for greasing
- ½ cup + 1/3 cup Nature Nate’s pure honey
- One 15oz can unsweetened pumpkin puree
- 2 large eggs
- 1¼ cups sour cream
- 1 tsp. vanilla
- 1½ cups + 2 tsp flour
- 1½ tsp baking soda
- ½ tsp salt
- 1 Tbsp cinnamon
Directions:
Preheat oven to 350 degrees. In an electric mixer, combine the butter, honey, pumpkin puree, eggs, sour cream and vanilla, and whisk until well-combined, scraping down the sides to ensure the butter is well-incorporated. In a separate bowl combine the flour, baking soda and salt, and stir to combine. With the mixer on low, gently add the dry ingredients into the wet ingredients a fourth at a time until completely combined.
Grease a 9x13 glass baking dish, and pour half of the mixture into the bottom. In a small mixing bowl, stir the 1/3 cup honey, 2 tsp flour and cinnamon until combined. Drizzle half of the cinnamon honey over the cake batter, then pour the rest of the batter over the top. Drizzle the rest of the cinnamon honey, and use a toothpick to swirl the topping into the batter. Bake 30 to 35 minutes or until cake tester comes out clean. Cool before slicing into 3- to 4-inch squares.
For more recipes with honey, visit naturenates.com/recipes.
Pumpkin Coffee Cake || FALL FOOD FRIDAY 2020
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INGREDIENTS:
For the streusel::
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup finely chopped pecans
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
For the cake::
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
4 ounces sour cream, at room temperature
2 large eggs, beaten
For the glaze::
1/2 cup powdered sugar, sifted
2 tablespoons maple syrup
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Hi! I am Jordan. I am a mom of 5. We live in Wichita, Kansas and are a military family. I make videos on feeding my family, cleaning up after my family, hauls and more!
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Easy Pumpkin Cake Recipe With Cream Cheese Frosting
This Easy Pumpkin Cake is done in just 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible One of the simplest pumpkin recipes!
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Ingredients for Easy Pumpkin Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
3 large eggs, room temp
1 cup oil (extra light olive oil, vegetable or corn oil will work)
1 can (15 oz) pumpkin puree
Ingredients for the Cream Cheese Frosting:
1 package (8oz) Cream Cheese, room temp, cut into quarters
1 stick (8 Tbsp) unsalted butter butter, room temp
1 cup powdered sugar
2 tsp real vanilla extract
Pecans to decorate, optional
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