Pumpkin Crumb Cake - from Scratch

Submitted by Scoutie

"I found this online, but can't remember which site. I plan to make it for Thanksgiving as I will have 2 guests who don't like pumpkin pie. If you don't have self-rising flour you can make it yourself: For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.I also think some crushed pecans or walnuts in the crumb topping would be good."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 8-10

ingredients

• For the Batter

• 1 (15 ounce) can pumpkin
• 2 cups sugar
• 1 cup milk
• 2 cups self rising flour
• 1⁄2 cup unsalted butter
• 2 eggs
• 1 teaspoon vanilla
• 1 1⁄2 teaspoons cinnamon

• For the Crumb Topping

• 1⁄2 cup unsalted butter
• 1 cup brown sugar (dark or light)
• 1 cup flour (self rising or plain, whatever you have on hand)
• 1 cup oats (quick or old fashioned)

directions

1. Spray 9×13 inch pan with cooking spray.
2. Place all batter ingredients into large mixing bowl. Mix until well blended.
3. In medium bowl, place all topping ingredients. Cut together until well blended.
4. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
5. Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.

Reviews

[Amanda M.]

Creamy inside. Nice crunch on top and tastes good. I added a little more spices.

 

[louisecrafard]

I like the idea of your recipe and will give it a try today. However, for those of us who live in higher elevations, self-rising flour does not work. We have to decrease baking powder for best results. Also, self-rising flour does not keep well. I will also add cloves and nutmeg -- these are two ingredients that I consider a must for pumpkin.