"This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze. Let's make pumpkin crumb cake. This is a super cozy pumpkin cake topped with a crispy streusel and a sweet pumpkin spice glaze. To make the streusel, combine the sugar, flour, pumpkin spice andnsalt."
"Add the butter, then pinch the butter into the flour mixture with your fingertips until it forms pebble-sized crumbs and is evenly moistened. To make the cake, whisk the sugar and eggs until pale and foamy. Then add the pumpkin puree, melted butter, oil, pumpkin spice and salt. Then whisk in the baking powder and baking soda and then whisk in the flour."
"Bake the cake until puffed and golden and a toothpick inserted into the center comes out clean. When the cake is just slightly warm, make the glaze. Whisk until smooth, adding a bit more milk as necessary to form a glaze that's very thick but can be drizzled. It's crispy from the streusel on top. It would make the perfect breakfast or afternoon snack."
A pumpkin-packed crumb cake pairs warmly spiced, moist pumpkin cake with a crispy streusel and an optional pumpkin-spice glaze. Streusel is made by combining sugar, flour, pumpkin spice andnsalt with butter, then pinching into pebble-sized crumbs. Cake batter is made by whisking sugar and eggs until pale, adding pumpkin puree, melted butter, oil, pumpkin spice, and salt, then folding in baking powder, baking soda, and flour before baking until puffed and golden. When slightly warm, whisk confectioners' sugar with a bit of milk to form a very thick but drizzleable glaze; the cake is crispy from the streusel and ideal for breakfast or an afternoon snack.
Read at www.nytimes.com
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