Pumpkin Spice Crumb Cake Recipe

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This Pumpkin Crumb Cake is rich, has warm fall spices inside, and a crunchy crumb topping on top.

INGREDIENT

For the cake: – 2 cups flour – 3 teaspoons baking powder – 1 teaspoon salt – 1 teaspoon cinnamon – 1/2 teaspoon ginger – 1/4 teaspoon nutmeg – Pinch clove – 1 1/4 cup pumpkin puree – ½ cup butter, room temperature – 2 cups granulated sugar – 2 egg – 1 teaspoon vanilla – 1 cup milk For the crumbs: – 1/2 cup (1 stick) cold butter, cubed – 1 cup light brown sugar – 1 cup flour – 1 teaspoon cinnamon – 1/2 teaspoon nutmeg

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INSTRUCTION

Preheat a 9 x 13-inch greased baking dish to 350 degrees. In a large bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

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Step 1

Mix pumpkin puree and butter in an electric mixer until blended. Bumps are fine. Add sugar and stir. Add eggs and vanilla. In the mixing basin, alternate milk and flour three times.

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Step 2

Beat slowly until white is gone. Set aside. Mix all ingredients in a medium bowl and chop butter with fingers or a pastry cutter into small crumbs.

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Step 3

Fill dish with 1/2 pumpkin batter. Combine half the crumbs and the batter. Top with remaining crumbs. Bake 45–55 minutes until a toothpick inserted in the center comes out clean.

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Step 4

Nutrition 

– YIELD: 20  – SERVING SIZE: 1 Amount Per Serving:  – CALORIES: 244 – TOTAL FAT: 6g – SATURATED FAT: 3g – TRANS FAT: 0g – UNSATURATED FAT: 2g – CHOLESTEROL: 33mg – SODIUM: 235mg – CARBOHYDRATES: 46g – FIBER: 1g – SUGAR: 29g – PROTEIN: 3g

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