Pumpkin Crumb Cake
If you like pumpkin cake, this is for you, so good! NYTimes Cooking https://cooking.nytimes.com/recipes/1023482-pumpkin-crumb-cake
Ingredients
For the Streusel
- ½ cup packed 100 grams light brown sugar
- ½ cup 64 grams all-purpose flour
- 1 teaspoon store-bought or homemade pumpkin spice blend see Tip
- Pinch of salt
- ¼ cup 56 grams unsalted butter cold and cut into cubes
For the Pumpkin Cake
- Nonstick cooking spray
- 1 cup packed 200 grams light brown sugar
- 2 large eggs
- 1 cup 230 grams canned pumpkin purée
- ¼ cup 56 grams unsalted butter melted
- ¼ cup neutral oil
- 1 tablespoon store-bought or homemade pumpkin spice blend see Tip
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups 190 grams all-purpose flour
For the Glaze (optional)
- ¾ cup 75 grams confectioners’ sugar
- ¾ teaspoon pumpkin spice blend
- Pinch of salt
- 3 to 5 teaspoons milk any kind will do
Instructions
- Place a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.
- Make the streusel: In a small bowl, combine the sugar, flour, pumpkin spice and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened.
- Make the cake: In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.
- Transfer the batter to the prepared pan, smooth the top and tap on the counter a few times to release any large air bubbles. Sprinkle the streusel evenly over the top.
- Bake the cake until puffed and golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely.
- When the cake is just slightly warm, make the glaze, if using: Add the confectioners’ sugar, pumpkin spice, pinch of salt and 3 teaspoons of milk to a bowl. Whisk until smooth, adding a bit more milk as necessary to form a glaze that is very thick but can be drizzled.
- Drizzle the glaze over the top of the cake.
Tip
- Make your own pumpkin spice blend by combining 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cardamom, ½ teaspoon ground allspice and ¼ teaspoon ground cloves. Makes about ¼ cup.
