Pumpkin Spice Crumb Cake

• servings: 20 servings
• active time: 25 minutes
• total time: 1 hour 15 minutes

Ingredients

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Pinch cloves

1 1/4 cups pumpkin puree

½ cup butter (room temperature)

2 cups granulated sugar

2 eggs

1 teaspoon vanilla

1 cup milk

1/2 cup cold butter, cubed (1 stick)

1 cup light brown sugar

1 cup flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Directions

Preheat the oven to 350 degrees and grease a 9 x 13 inch baking dish.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

In the bowl of an electric mixer, beat together the butter and pumpkin puree until well distributed. It's okay if it's not totally smooth. Add the sugar and beat until well combined. Beat in the eggs and vanilla.

Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Beat on low speed until no white remains. Set aside.

To make the crumbs, combine all ingredients in a medium bowl and use your fingers or a pastry cutter to cut in the butter until it forms small crumbs.

Pour half the pumpkin batter into the prepared dish. Layer with half the crumbs and then the remainder of the batter. Top with the rest of the crumbs. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean.

Nutrition

• Calories: 289 kcal
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.4 g
• Cholesterol: 42 mg
• Sodium: 268 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 1 g
• Total Sugars: 32 g
• Protein: 3 g