Even
though our pines don’t give a show of brilliant sunset colors, and our
air gets damp and salty, rather than autumn-crisp, there is nevertheless
a feeling of coziness and warmth, of homecoming and housewarming, when
fall comes around each year. I’m so happy to have the opportunity to
share one of my recipes that captures the sweetness and spice of this
special season! MY PUMPKIN SPICE CRUMB CAKE is an autumn inspired
spin on a classic New York crumb cake – a delicate and tender cake
topped with loads of delicious, buttery crumbs with just the right
amount of pumpkin and spices. It can be baked days in advance, and is
the perfect breakfast or brunch item for a quiet morning after the big
feast.
1 cup (two sticks) melted butter
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon pumpkin pie spice
12 Tablespoons (1 ½ sticks) butter, softened
2 teaspoons vanilla extract
Powdered Sugar, for dusting
Preheat oven to 325 degrees F
Step
1: Prepare the topping by stirring the butter, sugars, salt and spices
in a medium bowl to combine. Add the 3 cups of cake flour and rolled
oats and stir to bring mixture together into a dough. Add remaining cake
flour. Using your hands, mix flour into dough and begin to crumble into
small, pea sized piece. Set aside.
Step
2: Prepare the 9x13 pan by spraying with nonstick cooking spray. Trim a
sheet of parchment paper to a width of 12.5” and length of 15”. Lay
parchment in the pan so the edges overhang the long sides of the pan.
Spray parchment with nonstick cooking spray.
Step
3: In bowl of a standing mixer, mix flour, sugar, baking soda, salt and
pumpkin pie spice on low speed to combine. With mixer on low, add the
butter cubes one at a time and continue beating until the mixture
resembles a coarse meal. Add the pumpkin puree, eggs, yolk, sour cream
and vanilla. Beat on medium-high speed until light and fluffy. Scrape
down the bowl as needed.
Step
4: Transfer batter to the prepared pan. Spread batter evenly in the
pan. Using your fingers, crumble the topping evenly over the batter.
Step
5: Bake for 40-45 minutes -- until the crumbs are golden and a wooden
skewer inserted into center comes out clean. Cool. Remove cake from pan
by lifting by the overhanging parchment. Dust with powdered sugar and
cut into squares.
Note: I created this recipe for my guest-chef spot at U-create foods last year.