Ingredients: |
Ingredients: For the Crumble Topping
½ c. cold unsalted butter, cut into pieces
½ c. brown sugar
⅓ c. all-purpose flour
2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
½ c. chopped pecans, optional
For the Cake
1 tsp. pumpkin pie spice
½ tsp. salt
2 tsp. baking powder
1 tsp. baking soda
3 c. all-purpose flour
¼ c. unsalted butter, softened
½ c. white sugar
½ c. brown sugar
2 large eggs
1 c. milk
½ c. heavy cream
1 tsp. vanilla extract
1⅓ c. pumpkin puree
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Directions: |
Directions:Preheat oven to 350 degrees F. Spray a 9-inch square cake pan with nonstick spray.
1. Start by preparing the crumble topping. Mix together butter, brown sugar, flour, pumpkin spice, and cinnamon until coarse crumbs form. Set aside.
2. In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, soda and flour.
3. In the bowl of your stand mixer, cream together butter and sugars. Add eggs, one at a time, and mix until incorporated. Add milk, heavy cream, and vanilla and stir to combine. Add pumpkin puree. Slowly pour dry ingredients into the wet and stir until fully combined.
4. Pour half the batter into the prepared baking pan. Top with half of the crumble topping and pour remaining batter on top. Sprinkle with remaining crumble mixture and pecans (if using) and place in the oven. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Let cool before cutting into slices. |
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