pumpkin crumb cake

This moist Pumpkin Coffee Cake has a layer of brown sugar streusel and crunchy crumb topping for an irresistible fall breakfast!

Directions:

For the Crumb Topping

In a large bowl, whisk flour, granulated sugar, light brown sugar, cinnamon, salt, and corn starch.

Add melted butter, and use a fork to compress the ingredients, raking through the mixture to disperse the butter. This process may take a few minutes for the ingredients to turn light brown and crumbly. Use your hands to squeeze the crumbs in your hands. Let the mixture sit until the batter is ready.

For the Cake

Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper and spray
with cooking spray.

In a large bowl, use a whisk to combine vegetable oil, room temperature eggs, granulated sugar,
light brown sugar, room temperature Belfonte sour cream, and pumpkin puree together until
smooth.

Add all purpose flour, baking powder, cinnamon, nutmeg, salt, and baking powder to the bowl
and whisk only until you see the dry ingredients disappear into the batter. Mixing past this point
could lead to dry and dense cake.

Pour the batter into the prepared pan, using a knife or spoon to disperse it evenly.

Form the crumbs using your hands, and place them on top of the batter. Start by placing them
around the edges and then begin working the crumbs in towards the center.

Bake for 35-45 minutes. Check on your crumb cake at the 35 minute minute mark. A toothpick will come out with moist crumbs when the cake is finished. It will be light golden brown on top.

Allow the cake to cool in the pan for at least 45 minutes before cutting and serving. Using a sifter, sprinkle powdered sugar over the cake if desired. Store in an air-tight container or cover tightly at room temperature for up to four days or in the freezer for up to 4 months.