Hi everyone! Starting today (!) I am going to use Thursdays to bring back some of my favorites from the archives from Lemon Sugar. This Pumpkin Crumb Cake is still a favorite of ours, and I haven't tweaked the recipe a bit. Do yourself a favor and make this, STAT! Enjoy! ♥
So yeah, this is another pumpkin cake. And yeah, I thought I had sworn off pumpkin recipes for at least a week or two, but as it turns out I was pretty much completely wrong.
Pumpkin does that to you. It has magical powers.
Did you know I met someone last week who said they didn't like pumpkin? And I was like, "REALLY?!?!?" And they were like, well, I've never really tried it. And then I was like, "Oh." And then there was an awkward silence.
Ok, if you don't like pumpkin, that's totally fine. People think I'm weird because I don't like seafood. But don't go around hatin' on pumpkin when you haven't even tried it. (Lady at Starbucks, I'm talking to YOU.)
I have a rule with my kids. It's ok if you don't like it, but you have to at least try it once. I should've told that lady about my rule. But I suppose that crosses the "don't Mother complete strangers in the line at Starbucks" rule that I've tried so hard to follow over the past few years. ('Cause seriously, some of those people need some mothering. Like, don't cut in line. Be polite to the people making your coffee. Don't talk on your cell phone at top volume and then wonder why everyone has judgey-eyes aimed directly at YOU.)
Anyway, cake. Magical pumpkin crumb cake, to be precise. Let's talk about that.
This is a perfectly lovely pumpkin cake. While the crumb topping does require one extra step to make, this is basically a quick-bread recipe and goes together pretty quickly. A food processor makes easy work of the crumb topping, but you can totally use a pastry cutter or even a couple of forks to make it if you don't have one.
It also makes a nice, manageable cake size. Using an 8×8 pan makes the perfect amount for my little family, and it allows us all to have a piece or two without wasting a whole cake. My husband drizzled homemade caramel sauce over the top of his cake, but it would also be great with a little bit of a powdered sugar glaze drizzled over the top if you want a little something extra. Personally, I liked it just the way it is, super moist and flavorful and LOADED with sweet crumb topping.
Confession: I increased the amount of the crumb topping from the original recipe by an additional 50%. I really like crumb topping. You will, too. (And if you don't, it's ok, but you have to at least try it first.)
I hope you love it as much as we did. Enjoy!
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