Pumpkin Crumb Cake - from Scratch

"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."
photo by a food.com user photo by a food.com user
Ready In:




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

Questions & Replies

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  1. Amanda M.
    Creamy inside. Nice crunch on top and tastes good. I added a little more spices.
  2. 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.


<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
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