Pumpkin Crumb Cake

Name: Pumpkin Crumb Cake
Ingredients: PUMPKIN CAKE; 68 grams Butter; 100 grams Eggs; 200 grams Sugar; 227 grams Pumpkin Puree (Canned Pumpkin); 5 grams Cinnamon Powder; 2.5 grams Ginger Powder; 3 grams Salt; 5 grams Baking Powder; 150 Sifted All Purpose Flour; CRUMBLE TOPPING; 130 grams Sugar; 1 gram Salt; 85 grams Sifted All Purpose Flour; 50 grams Cinnamon Powder; 30 grams Chopped Pecans; 60 grams Butter (cold and cubed)

17 ingredients

8 steps

Ingredients

PUMPKIN CAKE
68 grams Butter
100 grams Eggs
200 grams Sugar
227 grams Pumpkin Puree (Canned Pumpkin)
5 grams Cinnamon Powder
2.5 grams Ginger Powder
3 grams Salt
5 grams Baking Powder
150 Sifted All Purpose Flour
CRUMBLE TOPPING
130 grams Sugar
1 gram Salt
85 grams Sifted All Purpose Flour
50 grams Cinnamon Powder
30 grams Chopped Pecans
60 grams Butter (cold and cubed)

Directions

1

Pre-heat oven to 325F
2

In a stand mixer, beat the butter and sugar for five minutes until it is incorporate well. Scrape down the sides of the bowl with a spatula.
3

Add one egg a time. Scape down the sides of the bowl to ensure the mixture is incorporated well.
4

Add the cinnamon powder, ginger powder, nutmeg powder, salt, baking powder and all- purpose flour. Mix on a low speed just until the ingredients are combined. Scrape down the sides of bowl.
5

Add the pumpkin puree until the ingredients are incorporated well. Scrape down the sides of the bowl to ensure a well -incorporated cake batter.
6

Distribute batter into individual molds.
7

Place all the ingredients in one bowl. With your hands, mix everything together until mixture resembles breadcrumbs or small pebbles. Place a generous amount on top of the pumpkin cake.
8

Bake at 325F, about 20-25 until the cake is done or until a toothpick inserted in the center comes out clean.