Pumpkin Crumb Cake

Cake Batter

1 3/4 cups all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking 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 9x9 baking pan* and line with parchment paper.

・ 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 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 in 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 center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.

・ Turn the cake out onto a rack and cool completely.

-Original recipe called for a loaf pan, but I baked it in a 9x9 dish.