If you are having a pumpkin craving (which I know most of you are at this time of year) but don’t want something to sweet, you have to try this pumpkin pecan crumb cake! The original recipe for this was just a plain pumpkin cake with no topping, but I have been craving something pumpkin for the mornings that is quick to take while we rush out the door for school and this is just what I had in mind. The crunchy crumb topping is the perfect compliment and would be awesome paired with a cup of coffee or my favorite… chai tea.
Enjoy and Happy Pumpkin!
PrintPumpkin Pecan Crumb Cake
- Yield: 12 1x
Scale
Ingredients
- Pumpkin Cake
- 3 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 3 1/2 tsp cinnamon
- 1 cup pecans, chopped
- 4 eggs
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 1 can pumpkin puree
- Crumb Topping
- 3/4 cup flour
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 5 tbsp butter, melted
- 1/4 tsp vanilla extract
Instructions
- preheat oven to 350 degrees F
- sift flour, baking powder, soda, salt and cinnamon
- at high speed beat eggs and sugar until thick and light yellow in color
- while beating add in vegetable oil
- slowly alternate dry ingredients and pumpkin puree
- mix until all ingredients are combined
- stir in pecans by hand
- pour into a 10″ cake pan or tube pan (coated with oil)
- crumb topping
- combine flour, sugar and cinnamon
- slowly add in butter and vanilla extract
- mix until it looks like large peas…nice and crumbly!
- add crumb topping to cake
- Bake at 350 degrees for 1 hour or until knife comes out clean
- cool before removing from pan
Leave a Reply