Pumpkin Crumb Cake from The Nosher

One of the nicest things about fall for me is all of the delicious pumpkin foods there are! This Pumpkin Crumb Cake is a new addition to my “go-to” pumpkin recipes!

From The Nosher website this recipe is great! I am a big fan of The Nosher site, here is a link to the page where this recipe is but you could check out other recipes on this site as well.

A delicious Pumpkin Crumb Cake that is Parve ( non-dairy) which if you have read other recipes on this site, I like baking Parve cakes. The reason being that some people who keep Kosher do not eat any dairy foods after eating meat for a period of time (different traditions dictate how long a person waits) so if I am having a meat meal and some friends over who keep Kosher, then I like to have good parve dessert recipes to make! I also like a cake made with oil because it can be easily mixed by hand instead of having to use mixer. The first time I made this cake I used the mixer but as you can see in the pictures, I have just mixed it with a spoon this time & it worked out beautifully.

This is a perfectly spiced & dense cake. The first time I made this cake I used the whole recipe for the crumb topping and we found it a bit too thick for us. I have halved the ingredients for the topping in this recipe which we preferred. If you like a thick crumb, check out the recipe on the The Nosher with the link in the first paragraph to see the ingredients for the thicker crumb topping.

Baked in a 9×13 baking dish, there was too much cake for just Murray and I ( since we are not having company now) so I divided it in half and froze pieces so we could pull out a couple from the freezer when we wanted some cake!

Here is the recipe

Pumpkin Crumb Cake

Ingredients

For the Cake

1 cup oil

1 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1 cup canned pumpkin puree

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

For the Topping

6 tbsp brown sugar

2 1/2 tbsp white sugar

1 tsp cinnamon

3/4 cup flour

6 tbsp oil

Glaze

2 cups of sifted icing sugar

4 tsp water

Method

For the Cake Batter

Pre-heat the oven to 325f

Grease a 9x 13 cake pan. I sprayed mine with non-stick spray

Cake Batter

1. You can mix this in a mixer if you prefer.
2. Mix the egg and sugars together until well combined. Add the oil, mix.
3. Next mix in the pumpkin puree & the vanilla. Make sure this is well mixed before adding the dry ingredients
4. Whisk the flour, baking powder, baking soda, salt & cinnamon to combine. Then add to the wet ingredients
5. Pour the batter into the prepared pan * set aside

Topping

1. Combine the dry ingredients mixing well.
2. Add the oil. You can use your hands to mix this or a fork. I like to uyse my hands

Distribute the topping over the cake batter as evenly as you can. There will be some spaces between each bit of topping.

Bake in the pre-heated oven for 1 hour or until a cake tester comes out dry

Let cool completely

If you want to pour some glaze over the cake wait until the cake is complete cooled then mix your glaze. You can leave the cake in the pan or put it on a serving dish. I you use a serving dish them drizzle a bit of glaze over the edge of the cake.

Make the Glaze. *** I used a glaze for this post, I like it this cake without as well

1 Mix the glaze ingredients together until smooth then pour over the completely cooled cake