Pumpkin cake with a cocoa filling and topped with a generous crumb!
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: cake, coffee, crumb topping, pumpkin
Servings: 24
Author: Sam
Ingredients
Filling:
1cupbrown sugarlightly packed
1tablespooncinnamon
1teaspooncocoa powder
Crumb Topping:
6tablespoonsunsalted buttermelted
2cupsall-purpose flour
2/3cupbrown sugar lightly packed
Dash of salt
1teaspooncinnamon
1/2teaspoonnutmeg
1/2teaspoonginger
1/4teaspoonallspice
Cake:
3/4cupunsalted butterroom temperature
3/4cupbrown sugar lightly packed
3large eggsroom temperature
1teaspoonvanilla
3/4cupbuttermilkroom temperature
1cuppumpkin puree
2 1/2cupsall-purpose flour
1/2teaspoonsalt
1/2teaspoonbaking soda
1teaspoonbaking powder
1teaspooncinnamon
1/2teaspoonnutmeg
1/2teaspoonginger
1/4teaspoonallspice
Instructions
Filling:
In a small bowl, combine the brown sugar, cinnamon, and cocoa powder and set aside.
Crumb Topping:
In a medium bowl, combine the flour, brown sugar, salt, cinnamon, nutmeg, ginger, and allspice. Stir in the butter until large crumbs form.
Cake:
Preheat oven to 350. Grease a 9x13 pan and coat with about 2 tablespoons of flour.
In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix until combined.
In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and allspice. In a liquid measuring cup, combine the buttermilk and vanilla.
With the mixer on low, gradually add the dry ingredients alternately with the buttermilk until combined, scraping the bowl as needed.
Spread half of the batter into the prepared pan and sprinkle the filling evenly over top. Top with remaining batter, use a butter knife to gently swirl the filling and batter. Top with the crumb topping.
Bake for 45-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean.