Pumpkin Crumb Cake
Original Recipe by Taylor Celentano
Ingredients
- For the Cake:
1 3/4 cups all-purpose flour
2 teaspoons of pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons of baking powder
1 teaspoon of baking soda
1/4 teaspoon of fine sea salt
1/2 cup of butter (1 stick melted)
1 1/4 cups organic cane sugar
3 eggs
1 cup pumpkin puree
1/3 cup unsweetened vanilla almond milk
2 teaspoons vanilla extract
- For the Crumb Topping:
6 tablespoons butter (divided and softened)
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans (optional)
- For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened vanilla almond milk
Directions
- Preheat your oven to 350 degrees.
- Mix all of your dry cake ingredients in a large bowl, making sure to sift out any clumps.
- In a separate bowl mix together your eggs, vanilla, milk, pumpkin puree, and butter.
- Add your wet ingredients into your dry – mix evenly.
- Spray your bundt pan with non-stick spray and pour your batter in evenly using a spatula to smooth out.
- In a small bowl mix together all your ingredients for your crumb topping except for the chopped pecans (leave those to the side).
- Crumble your topping evenly all over the top of the batter, then take your chopped pecans and sprinkle those evenly as well.
- Bake for 40-45 minutes.
- In a small bowl mix together your glaze. Once cake has cooled for 25-30 minutes use a spoon to drizzle your bundt cake with the glaze evenly.
- Slice and enjoy!
Information
- Category
- Cake, Desserts
- Yield
- 1 bundt cake
- Prep Time
- 12 minutes
- Cook Time
- 45 minutes
- Total Time
- 56 minutes, 59 seconds