Pumpkin Crumb Cake
Yield: 8x8 pan
Ingredients
Crumbs:
1/2 cup brown sugar
1/4 cup granulated sugar
1 Tbsp cinnamon
1/4 tsp salt
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup (1 stick) butter, melted
Cake:
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 tsp baking soda
3/4 tsp baking powder
3 tsp cinnamon
1/4 tsp salt
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 egg, room temperature
1 cup pumpkin puree (can substitute butternut/buttercup squash)
2 Tbsp almond milk
Glaze (optional, not shown in photo above):
1 cup powdered sugar
3 tsp almond milk
pinch of salt
Directions
1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. Make Crumbs: Mix dry ingredients together, then add butter; stir until combined and set aside.
3. Make Cake: Mix flour, baking soda, baking powder, cinnamon, and salt together in a bowl and set aside. In stand mixer, cream together sugars and butter. Add egg and mix until well blended. Add pumpkin and mix, making sure to scrape sides of bowl to ensure all ingredients are combined equally. Add dry ingredients and then almond milk; stir until combined.
4. Spread cake batter into pan and top with crumbs. Press down gently.
5. Cook 35-45 minutes. Cake is done when top bounces back.
6. While the cake is cooling, mix glaze ingredients together, if using. Drizzle cake with glaze when ready to serve.
Recipe adapted from Sweet Caffeine.
