Labor Day weekend is upon us and that means school starts next week. I can't wait to finally be back in a routine again. Even when it means no longer sleeping in and fights over homework, I'm still looking forward to schedules and less "pick on your little brother/sister" free-time.
I'm celebrating the weekend by making this unbelievably tasty cake. In fact it has been dubbed, the perfect, best tasting cake ever by my family. At least until the next best one comes along.
I can't get over how moist this cake is inside and the topping.....it's the perfect combo of crunchy, crumbly and nutty. It's even better the next day for breakfast.
Pumpkin Crumb Cake
2 1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 cup brown sugar
1 cup white sugar
3/4 cup shortening
1 (15 oz.) can pumpkin
2/3 cups old-fashioned rolled oats
2/3 cup all-purpose flour
1/2 cup brown sugar
6 tbls. butter
1/2 cup chopped pecans
Preheat oven to 350*F.
In a bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
In a large mixing bowl beat the sugars, shortening and eggs on medium for 2 minutes, scraping bowl as needed. Add flour mixture and pumpkin alternately, beating on low after each addition just until combined.
Spread batter into a greased 9x13 baking pan.
In a bowl, combine all topping ingredients except butter and pecans. Using a pastry blender, cut in butter until pieces are pea size. Stir in pecans.
Sprinkle cake batter with topping mixture. Bake 40 minutes or until topping is golden brown and toothpick inserted in center comes out clean. Cool on a wire rack.
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Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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