Pumpkin Crumb Cake

'Tis the season for all things pumpkin. Everyone knows that fall is my absolute favorite time of the year... Colorful trees, the smell of leaves, sweaters, apple orchards, pumpkin patches, and best of all...fall treats! I might as well invest in pumpkin puree. 

Anything pumpkin makes me want to drool...and this recipe did not fail. It's incredibly moist, crumbly, and delicious...like most pumpkin desserts tend to be. It's like a warm hug for your mouth. Yeah, I guess I just said that.

I'm typing this at just after 5 in the morning and all I want for breakfast is pumpkin crumb cake! The key to making this dessert extra fantastic is to choose a delicious ice cream to go along with it. I paired mine with maple nut ice cream, and let me tell you...it was to die for.

Ingredients

Cake:

• 1-3/4 c. all-purpose flour
• 1-1/2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/2 c. unsalted butter
• 1-1/4 c. sugar
• 3 eggs
• 1 c. canned pumpkin puree
• 1 t. vanilla extract
• 1/3 c. milk
• 3/4 c. chopped walnuts

Topping:

• 2/3 c. + 1 tbsp. rolled oats
• 1/2 c. all-purpose flour
• 1/2 c. brown sugar
• 1/2 tsp. cinnamon
• 6 tbsp. unsalted butter

Directions:

1. Preheat oven to 350 degrees.
2. Grease 9x9 baking pan.
3. Sift flour, pumpkin pie spice, baking soda, baking powder, and salt in bowl.
4. In separate bowl, beat butter until smooth. Gradually beat in sugar and eggs, one egg at a time.
5. Add pumpkin puree and vanilla to wet batter mix
6. Gradually mix in dry ingredients.
7. Slowly add milk.
8. Stir in walnuts.
9. For the topping, combine 2/3 of the oats, four, sugar, and cinnamon in processor. Add butter until mixture is crumbly. Stir in remaining 2 tbsp. oats. Spread cake with topping.
10. Bake for 55 minutes or until toothpick comes out clean. Cool.

Thanks to Mommy? I'm Hungry! for the recipe.