Pumpkin Crumb Cake

Happy Monday everyone.  You are going to love this Pumpkin Crumb Cake recipe.  My house is all about the pumpkin right now.  Are you all in full fall mode now? I love having homemade breakfast goodies around the house in fall.  The rich flavors and homemade gooness is just so comforting. My kids think this is such an extra special treat to have at breakfast.  It is not overly sweet but super moist- good for any time of day.

Crumb topping

• 3/4 cup butter
• 1/3 cup brown sugar
• 3/4 teaspoon vanilla
• pinch of salt
• 3/4 cup flour

In a small sauce pan, cook butter, brown sugar and salt over medium heat stirring constantly until smooth- about 6 minutes.  Add vanilla and stir until combined.  Remove from heat.  Whisk in flour.  Set aside and let cool

Cake

• 3/4 cup canned pumpkin
• 3/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup sour cream
• 1 1/2 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoons ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

In a large bowl, whisk together pumpkin, brown sugar, oil, eggs and sour cream until smooth and well combined.  In another bowl whisk together flour, and remaining dry ingredients.  Slowly add flour mixture to pumpkin mixture mixing until just combined. Pour batter into 8×8 pan lined with parchment. break batter into pea sized bits and sprinkle over pan.  Bake at 350 for 35 minutes or until toothpick inserted into center of cake comes out clean.

XO,

Jenny