Pumpkin Crumb Cake

Almost the big day and still no idea what to make? Be swayed by a slice of Pumpkin Crumb Cake, a dessert just as perfectly paired with warm cider, coffee, or cocoa. This year, I combined my love of crumble topping and my craving for pumpkin bread to make a fall treat I could not help but eat. The simple recipe had guests sighing in delight as their tongues ventured across its tantalizing textures, from the satisfying crunchy edge to its fluffy and moist center. More was wanted and had by all, becoming a new favorite for the fall festivities. Enjoy!!

Servings: 16 slices
Prep Time: ~20min

Pumpkin Coffee Cake
1 Cup Pumpkin Puree
1 Tsp Cinnamon
2 Eggs, Beaten
1/2 Cup Vegetable Oil
1 Cup Brown Sugar, Packed
1 1/2 Cups All-Purpose Flour
1 Tsp Baking Soda
1/2 Tsp Salt
1 Large Apple, peeled, chopped
1/3 Cup Raisins

Crumb Topping
3/4 Cup All-Purpose Flour
1/4 Cup Brown Sugar, Packed
1/4 Cup Sugar, Granulated
1 Tsp Cinnamon, Ground
4 Tbsp Butter, Unsalted
~2 Tablespoons Water, room temperature

Preheat oven to 350 degrees. 

Pumpkin Coffee Cake: In a large mixing bowl, combine the pumpkin, cinnamon, eggs, oil, and brown sugar. Stir in the flour, baking soda, and salt. Fold in the apple and raisins. Pour batter into a greased 9 x 9 baking pan. Top with the Crumb Topping (see below). Bake at 350 degrees for 45-50min, or until inserted knife comes out clean. Allow to cool to room temperature before cutting into squares and serving.

Crumb Topping: In a medium mixing bowl, combine the flour, sugars, and cinnamon. At a high speed, cut in the butter until smaller beads form. While still mixing, pour in 1 Tbsp of water - mixture will begin to separate into smaller crumbs. Mix in enough of the remaining water to yield desired crumb size and set aside. Note - For a little more crunch add some of your favorite chopped nuts into the crumb topping mixture.

Nutritional Info (1 slice):
Calories 257, Total Fat: 10.5g, Sat. Fat: 2.5g, Cholesterol: 34.1mg, Sodium: 165.7mg, Carb: 38.6g, Fiber: 0.7g, Sugars: 23.5g, Protein: 2.8g