Chocolate Chip Pumpkin Crumb Cake
Ever since Starbucks announced that they were releasing their pumpkin spice latte (my favorite) early this year, my mind has been all about fall. It may be 100 degrees in Texas but it's not going to stop me from getting out my harvest decor and doing it up! Did I say fall is my favorite season? The cool breeze (kind of... I mean it is raining this week so it does feel more fall-ish), the warm spices, the orange and gold color tones. I love it all. My kids were born in the fall, we were married in the fall. I guess it was meant to be! So now that my head and my house is already there, why not my recipes!? I started this weekend off with a pumpkin chocolate chip pancake, special request for my sister. But it got me thinking, why not turn it into a crumb cake? Who doesn't love a tender soft cake underneath a thick layer of cinnamon sugar crumb!? Add to that a cup of pumpkin spice coffee... it's my idea of heaven!
This cake is pretty simple- which is what I like best. Though because of the crumb topping, it's a two step process, but it's well worth it. The cake itself uses cake flour yielding a softer, more tender crumb. The melt in your mouth type. It also uses buttermilk, which always creates flavorful moist cakes. I very rarely will make a cake recipe that doesn't use buttermilk. It's definitely one of my fridge staples.
The cake comes together in two parts, much like a muffin. Mixing the dry ingredients first them the wet and bringing them together to create a smooth batter. I added dark chocolate chips into this because... why not!? But if you're a purist, you can totally leave them out.
As the cake bakes it wafts your house with the rich scent of cinnamon, nutmeg and of course pumpkin. Just thinking about it makes me all warm inside! Did I say how much I love fall!? Definitely try this cake to ring in the season or on days you just want something comforting with your coffee. Either way, its sure to be a welcoming treat.
Chocolate Chip Pumpkin Crumb Cake
For the crumb topping:
1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 teaspoon table salt
10 tablespoons unsalted butter, melted and still warm
1 ¾ cups cake flour
For the Cake:
2 c. cake flour
1/3 c. granulated sugar
2 tsp. pumpkin pie spice
1/2 tsp salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. pumpkin puree
1/2 c. buttermilk
1/4 c. vegetable oil
2 eggs + 1 yolk
1 tsp. vanilla extract
3/4 Cup Dark Chocolate chips (I used Guittard)
Preheat oven to 325 degrees. Prepare an 8 x 8 square pan, and line with parchment paper, leaving enough to fold the paper over the edges on each side. Spray bare sides of the pan with non stick spray. Set aside.
Prepare the crumb topping by stirring together the flour, sugars and salt. Pour the melted butter over the mixture and mix thoroughly. Mixture will resemble chunky pebbles. Set aside.
In a bowl of a mixer fitted with a paddle attachment, combine the flour, sugar, pumpkin pie spice, baking soda, baking powder and salt.
In a large measuring cup or bowl, whisk together the pumpkin, eggs, buttermilk, oil and vanilla.
Pour the liquid into the flour mixture and mix on low till combined and smooth. Scrape down the sides of the bowl if necessary and make sure all the ingredients are combined.
Fold in Chocolate chips
Pour batter evenly into the prepared pan. Top the batter with the crumb mixture starting from the edges. I like to squeeze the crumb in the palm of my hands to create a large chunk then gently break it apart as I sprinkle over the top of the cake.
Bake the cake at 325 for 45-55 minutes or until toothpick inserted comes out clean and crumb free. Remove from oven and let the cake cool for 30 minutes before removing from the pan. To remove the cake from the pan, gently pull up on the sides of the parchment paper and lift out of the pan. Cut into squares and enjoy!