Pumpkin Crumb Cake

A visit to Colorado and the meeting of one of my new biggest role models. Jen has a love and a joy for Jesus that is contagious. She opened up her home and shared her life and family with us for two days, while piling my new cooking life skill inventory with so many amazing recipes.

By far one of my favorites was her Pumpkin Crumb Cake. Waking up in the morning with this amazingly dreamy pumpkin smell coming from the kitchen made me instantly fall in love with this amazing cake. The steps are easy to follow and the first chance I had, I put all my learning to the test and decided to try this recipe. I was extremely surprised and somewhat impressed when I took it out of the oven and it filled the house with that same familiar smell...and even more so when I cut into it and impressed everyone who tried the first bite.

This cooking life skill has nothing on me...Pumpkin Crumb Cake -- check, and forever in my recipe box. :)

This is sweet Jen...she not only has amazing recipes, but a heart for Jesus that inspires and encourages those around her. 

"Jesus gets sweeter the longer you walk with Him." - Jen

Pumpkin Crumb Cake

Cake Batter

1 3/4 cups all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon basking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 1/4 cups sugar 

3 large eggs

1 cup canned pureed pumpkin

1 teaspoon vanilla extract

1/3 cup milk 

3/4 cup chopped walnuts (optional)

Topping 

2/3 cup plus 2 tablespoons rolled oats 

1/2 cup all-purpose flour 

1/2 cup firmly packed light brown sugar 

1/2 teaspoon cinnamon 

6 tablespoons unsalted butter

Directions

• Preheat oven to 350°F.
• Grease 9x13 baking pan (or smaller loaf pans for bread)
• To make the topping, combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side. 
• Sift the flour, pumpkin pie spice, baking soda, baking powder, and salt into a bowl. 
• In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat the sugar and 1 egg at a time. 
• Add the pumpkin and vanilla extract to the wet batter mix. 
• Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping. 
• Bake the loaf cake until a toothpick inserted into the center comes out clean, about 40-50 minutes. Cool in the pan for 15 minutes (if you can make it that long after you smell the delicious pumpkin aroma).
• Turn the cake out onto a rack and cool completely. (I served it directly in the glass dish, but if you are making smaller loaves or want to serve it sliced or give it as a gift, this would be a great step.)
• ENJOY! :)