One of our favorite family recipes is our mom’s Cinnamon Breakfast Cake. We were always thrilled to get cake for breakfast!! For a fall twist on a family classic, we bring you a spicy pumpkiny Pumpkin Crumb Cake!
Ingredients
Cake
½ cup oil
¼ cup milk
1 cup pumpkin puree
½ cup granulated sugar
½ cup brown sugar, light or dark
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Crumb Topping
½ cup all-purpose flour
¼ cup butter, cold
½ cup brown sugar, light or dark
2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees, spray a 9×9 baking dish with non-stick cooking spray.
- Whisk together oil, milk, pumpkin puree, granulated sugar, and brown sugar.
- Mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Slowly add flour mixture to oil mixture and pour the batter into the baking dish, make sure the batter is spread out and is even.
- Prepare the crumb topping by adding the flour, butter, brown sugar and cinnamon to a medium-sized bowl. Using a pastry cutter, cut the butter into the dry ingredients.
- Sprinkle the crumb topping on top of the batter. Using a butter knife you can swirl in some crumb topping by making some cuts through the cake.
- Bake for 30 minutes or until a tooth pick is inserted and comes out clean.
