I've had on my "to create" list a pumpkin crumb cake since last fall.
Finally got around to making it.
Why did I wait so long?
I wasn't sure how much pumpkin to sour cream ratio to add to make a perfect cake. Yep, that was my dilemma--so I put it on the back burner.
Since pumpkin puree is such a moisture packed ingredient you have to be careful how much you add to you don't have a super moist/almost runny cake.
But as the cooking luck would have it, the first batch came out perfectly.
I was lucky. Should I do this all over again is there one thing I would change?
Not really, I might want to see what happens if I bake this in a glass dish rather than metal.
The metal gave me crispy edges, which is good actually. But you don't like crispy edges then try a glass dish (9x13) and see what happens. Just watch the baking times; glass dish might need a bit more baking time.
As much as I LOVE NY style crumb cake, this pumpkin crumb cake takes it's place.
This was so good. It has a gentle pumpkin flavor. Not a fan of the highly scented and flavored pumpkin goodies at all--I like a gentle undertone.
recipe from vanillasugarblog.com (please don't steal it!)