This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!
INGREDIENTS
- 3/4 cup butter melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars)
- 1/2 cup sugar
- 1/4 cup brown sugar tightly packed
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup pumpkin puree not pumpkin pie filling
- 1 1/2 teaspoon vanilla extract
- 2 Tablespoons sour cream
- 1 1/4 cup all-purpose flour
- 2 teaspoons pumpkin spice
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Streusel Topping
- 1 cup all-purpose flour
- 3/4 cup brown sugar tightly packed
- 2 Tablespoons granulated sugar
- 1 1/2 tsp cinnamon
- 6 Tablespoons salted butter melted
Glaze (optional)
- 1/2 cup powdered sugar
- 2-3 teaspoons milk
INSTRUCTIONS
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