Pumpkin Crumb Cake a Type of Torta di Zucca

Pumpkin Crumb Cake

When you have leftover canned or homemade pumpkin puree. When peering out the window reveals a sullen sky. It seems like the best possible time to bake with an Italian flare.  Moist with the perfect balance of spices and a crunchy topping. The best cake out of my kitchen so far this season. Serve with a salted caramel sauce drizzled over top. #feelingdomestic

**Pumpkin Crumb Cake** 

based on a recipe from Mia Francesca Trattoria in North Carolina

Pumpkin Crumb Cake:

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon coarse kosher salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar, packed
2 large eggs
1 cup canned pumpkin puree (NOT pumpkin pie filling)
½ cup sour cream or Greek yogurt
1 teaspoon vanilla extract

Streusel topping:

2/3 cup all-purpose flour
1 cup light brown sugar, packed
¼ teaspoon coarse kosher salt
2 teaspoons cinnamon
10 tablespoons (1 stick plus two tablespoons) cold butter, cut into cubes

First, prepare the streusel topping: In a small bowl add flour, brown sugar, salt and cinnamon. Combine well with a fork breaking up any large clumps of brown sugar.  Your streusel should still be lumpy. With a box grater grate butter into mixture and stir well to combine all.  Set aside while you prepare the crumb cake batter.

For Pumpkin Crumb Cake: Preheat oven to 350 degrees. Butter and flour the sides of a 9 inch springform pan and set aside.

In a medium bowl sift together the flour, baking powder, baking soda, salt, and spices; set aside. In the bowl of a stand mixer beat the butter and brown sugar until light and fluffy, about five minutes. Beat in the eggs, one at a time, making sure to scrape the sides of the bowl between additions. Add in the pumpkin puree, sour cream, and vanilla. Fold in the flour mixture by hand with a rubber spatula until just combined, making sure not to over mix the batter.

Spread the batter into the prepared springform pan; sprinkle the streusel topping over the cake batter.

Bake for 45-50 minutes, or until the streusel is golden brown and a toothpick inserted in the middle of the crumb cake comes out clean. Allow to cool completely on a wire rack before removing the springform pan’s sides and serving.


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