Pumpkin Crumb Cake

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 1/3 cup Brown sugar
  • 2 3/4 cup Flour
  • 1 cup Powdered sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 3/4 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 1/4 cup Butter
  • 2 tbsp Milk or cream
  • 1/2 cup Sour cream or plain greek yogurt

Found on iwashyoudry.com

Description

Ingredients

• 1/4 cup butter
• 1/3 cup brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup flour
• 2 cups flour
• 1 cup brown sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pumpkin puree
• 3 large eggs
• 3/4 cup vegetable oil
• 1/2 cup sour cream or plain greek yogurt
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp milk or cream

Directions

• Preheat oven to 350 degrees F. Lightly spray an 8 square baking pan with non-stick spray and set aside.
• To prepare the topping, start by melting the butter in a small pot over medium-low heat. Add the brown sugar, vanilla extract and salt. Stir until smooth. Remove from heat and stir in flour, then let cool completely.
• Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl, then whisk to combine.
• Combine the pumpkin puree, eggs, vegetable oil, sour cream (OR plain greek yogurt) and vanilla in another large bowl and whisk to combine.
• Whisk egg mixture into flour mixture just until smooth, and pour into prepared pan. Crumble the topping and sprinkle it over the batter.
• Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool completely in pan on a wire rack.
• Whisk together the powdered sugar and milk until smooth and then drizzle over the cooled cake. Enjoy!