Hi ooseims.archieves@blogger.com,
No matter the season, I keep cans of pumpkin in my pantry for a delicious coffee cake treat.
This Pumpkin Crumb Cake has a true crumb topping rather than a streusel.
The difference is that instead of being scattered (the literal translation of streusel) over the cake, this crumb is spread to cover as much of the top of the cake as possible.
Since I couldn't get enough of the crumb topping, I decided to add a layer of it in the center as well. No regrets whatsoever–and it looks so pretty when it's sliced.
I also use both sour cream and heavy cream in the batter to give it a moist, rich consistency. Heavy cream in a dessert is never a bad thing, right?
To top things off, I made a cream cheese glaze to drizzle over the crumb cake. Every bite of this dessert has the perfect balance of cinnamon crumb, moist pumpkin cake and creamy frosting.
READ: How to make Pumpkin Crumb Cake
Happy Baking,
xo,
Aimee
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