Yep - it's another pumpkin recipe from yours truly. I'm not even going to apologize because I think we're all friends here, and friends don't let friends avoid pumpkin. Especially in desserts. And this recipe is a delicious pumpkin dessert.
This recipe comes from Mommy I'm Hungry.
Pumpkin Crumb Cake
Ingredients for the Cake Batter
1 3⁄4 cups whole wheat pastry or all purpose flour
1 1⁄2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter
1 c. honey (OR 1 1/4 c. granulated sugar)
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1⁄3 cup milk
3⁄4 cup chopped walnuts (optional)
2⁄3 cup plus 2 tablespoons rolled oats
1⁄2 cup all-purpose flour
1⁄2 cup firmly packed light brown sugar
1⁄2 teaspoon cinnamon
6 tablespoons unsalted butter
・ Preheat oven to 350°F.
・ Grease a 9x5x3-inch loaf pan and line with parchment paper.
・ To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
・ Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
・ In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the honey & applesauce (or sugar) and 1 egg at a time.
・ Add the pumpkin and vanilla extract to the wet batter mix.
・ Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
・ Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
・ Turn the cake out onto a rack and cool completely.