Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake
Serves 10
A moist and flavorful Pumpkin Spiced Coffee Cake with a crumb topping. It is the perfect cake for fall and all your holiday celebrations, especially Thanksgiving!
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  1. 1 1/2 sticks butter, softened
  2. 2 cups sugar
  3. 3 cups all-purpose flour, sifted
  4. 4 teaspoons baking powder
  5. 1 tablespoon cinnamon
  6. 1 1/2 teaspoons ground ginger
  7. 1/2 teaspoon ground nutmeg
  8. 1/4 teaspoon allspice
  9. 1/8 teaspoon ground cloves
  10. 1/2 teaspoon salt
  11. 1 1/4 cup whole milk
  12. 3 egg whites, beaten until stiff
  13. 1 cup canned pumpkin puree
  14. 1 teaspoon pure vanilla extract
Streusel Topping
  1. 1/2 cup all-purpose flour
  2. 1 1/2 cups brown sugar, packed firmly
  3. 1/2 teaspoon cinnamon
  4. 6 tablespoons unsalted butter, softened
  1. Preheat oven to 350 degrees. Grease a springform cake pan and sprinkle lightly with flour. Shake the pan gently to evenly distribute and knock out any extra flour into your sink.
  2. In a small mixing bowl sift together flour, baking powder, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Set aside.
  3. Cream butter and sugar. Add flour mixture and milk alternately until combined. Make sure not to over beat the flour. Mix in the vanilla and pumpkin puree.
  4. Fold in beaten egg whites with a spatula.
  5. Spread cake batter into your prepared springform pan.
  6. In a separate bowl, combine the topping ingredients using a pastry cutter until crumbly. Sprinkle evenly over the top of the cake batter.
  7. Bake for 40 to 45 minutes, or until firm.
  8. Top with a dusting of powdered sugar, if desired. Serve warm and enjoy!
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