Cinnamon Swirl Pumpkin Crumb Cake
Recipe by Nicole Thom-Arens
Serves 10 to 12
I spent months dreaming of this cake before I sat down and wrote the recipe. I wanted to combine all of autumn’s most tasty ingredients into a moist cake with a crunchy crumb topping. When you swirl the sugar cinnamon mix into the cake batter, be careful not to stir it too much so that it dissolves into the batter instead of remaining a nice swirl.
Ingredients:
1/3 cup avocado oil2 eggs1 cup pumpkin puree 2 tablespoons maple syrup1/2 cup brown sugar1/4 cup yogurt2 teaspoons vanilla bean paste2 tablespoons buttermilk1 teaspoon baking powder1/4 teaspoon baking soda3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/3 cup whole wheat flour1 cup all-purpose flour1 teaspoon ground cinnamon1 teaspoon pumpkin spice
Cinnamon Swirl:2 tablespoons melted butter1/4 cup brown sugar1 teaspoon ground cinnamon
Crumb Topping:2 tablespoons unsalted butter1/4 cup whole wheat flour1/4 cup brown sugar1/4 teaspoon ground cinnamon
Instructions:
1. Preheat the oven to 350 degrees.2. Line a 9-inch springform pan with parchment paper. 3. Grease the bottom and sides of the pan with butter or cooking spray. 4. Make the cinnamon swirl by mixing all ingredients together in a small bowl. Set aside. 5. To make the crumb topping, add the flour, brown sugar, and ground cinnamon to a medium bowl. Mix to combine. 6. Cut the butter into small cubes and add it to the flour sugar mixture. 7. Using a fork or your fingers, combine the butter with the dry ingredients until a crumb the size of small peas forms. Set aside. 8. In a large mixing bowl, add the oil, eggs, pumpkin, sugar, maple syrup, yogurt, vanilla bean paste, and buttermilk. Whisk all the ingredients together. 9. Add the baking powder, baking soda, and salt. Whisk to combine.10. Add the flours and spices. Mix with a wooden spoon until just combined. 11. Add the cake batter to the prepared springform pan. 12. Top the batter with dollops of the cinnamon mixture. Use a butter knife to swirl the mixture into the batter. 13. Top with the crumble mixture. 14. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.15. When the cake is baked, remove it from the oven and allow it to cool in the pan set on a wire cooling rack. This cake tastes best at room temperature. 16. Store leftovers in an airtight container at room temperature for up to 2 days or slice and store in the freezer for several weeks.
Ingredients:
1/3 cup avocado oil2 eggs1 cup pumpkin puree 2 tablespoons maple syrup1/2 cup brown sugar1/4 cup yogurt2 teaspoons vanilla bean paste2 tablespoons buttermilk1 teaspoon baking powder1/4 teaspoon baking soda3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/3 cup whole wheat flour1 cup all-purpose flour1 teaspoon ground cinnamon1 teaspoon pumpkin spice
Cinnamon Swirl:2 tablespoons melted butter1/4 cup brown sugar1 teaspoon ground cinnamon
Crumb Topping:2 tablespoons unsalted butter1/4 cup whole wheat flour1/4 cup brown sugar1/4 teaspoon ground cinnamon
Instructions:
1. Preheat the oven to 350 degrees.2. Line a 9-inch springform pan with parchment paper. 3. Grease the bottom and sides of the pan with butter or cooking spray. 4. Make the cinnamon swirl by mixing all ingredients together in a small bowl. Set aside. 5. To make the crumb topping, add the flour, brown sugar, and ground cinnamon to a medium bowl. Mix to combine. 6. Cut the butter into small cubes and add it to the flour sugar mixture. 7. Using a fork or your fingers, combine the butter with the dry ingredients until a crumb the size of small peas forms. Set aside. 8. In a large mixing bowl, add the oil, eggs, pumpkin, sugar, maple syrup, yogurt, vanilla bean paste, and buttermilk. Whisk all the ingredients together. 9. Add the baking powder, baking soda, and salt. Whisk to combine.10. Add the flours and spices. Mix with a wooden spoon until just combined. 11. Add the cake batter to the prepared springform pan. 12. Top the batter with dollops of the cinnamon mixture. Use a butter knife to swirl the mixture into the batter. 13. Top with the crumble mixture. 14. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.15. When the cake is baked, remove it from the oven and allow it to cool in the pan set on a wire cooling rack. This cake tastes best at room temperature. 16. Store leftovers in an airtight container at room temperature for up to 2 days or slice and store in the freezer for several weeks.