Pumpkin Streusel Crumb Cake

Recipe by Catherine Pla

Makes one 9” cake

Pumpkin Streusel Crumb Cake

Welcome fall with this easy but impressive cake.

Streusel:

• 6 T unsalted butter, melted

• 1 c all-purpose flour

• ¼ c + 2 T brown sugar

• ¼ c granulated sugar

• 1 t ground cinnamon

• ¼ t ground nutmeg

• Pinch kosher salt

Cake:

• 1 ¾ c all-purpose flour

• ½ t kosher salt

• 1 t baking powder

• 1 t baking soda

• 1 t pumpkin pie spice

• 1 t ground cinnamon

• ⅛ t ground cloves

• ½ c unsalted butter, melted

• ½ c brown sugar

• ¾ c granulated sugar

• 2 eggs, room temperature

• 2 t vanilla

• 1 c pumpkin puree

Preheat oven to 350 degrees. Spray or butter a 9” cake pan, then line with a parchment round.

Make streusel by combining all the ingredients and mixing well. Set aside.

Combine the flour, salt, baking powder, baking soda, pumpkin pie spice, cinnamon, and ground cloves in a small bowl. In a larger bowl, whisk the butter and sugars together for one minute, until well combined and lightened. Add the eggs one at a time, whisking after each addition.  Stir in the vanilla and pumpkin. Fold the dry mixture to the wet mixture and stir to combine. Pour half the batter into the prepared pan.

Sprinkle about half the streusal over the batter. Top with remaining batter. Sprinkle remaining streusel over the cake squeezing it into clumpy crumbs.

Bake about 40 minutes until a toothpick or cake tester comes out clean. Cool on a wire rack for 20 minutes.

Run a sharp knife around the outside of the cake in the pan. Place a plate or cake circle on top and carefully flip the cake over so it unmolds onto the plate. Remove the parchment circle. Place a wire rack over cake and flip it again so it is serving-side up. Allow to cool completely.