Pumpkin German Crumb Cake | Krümelkuchen
Serves 1235 mins prep45 mins cook
With a buttery shortbread base, pumpkin butter filling, and pecan streusel, this German Crumb cake is the perfect fall take on a coffee cake!
0 servings
What you need
Instructions
1 Preheat the oven to 350 F or 325 F if baking on convection. 2 Place a rack in the middle of the oven. Pumpkin butter 3 In a large pan, combine all the pumpkin butter ingredients. 4 Place over medium heat and stir constantly for about 5-6 minutes until it is a dark orange/brown color. 5 Pour it into a bowl and set aside. Dough/Streusel 7 Finely chop the pecans and set aside. 9 Use the paddle attachment to cream together the butter and sugar in a stand mixer, until light and airy - about 3-4 minutes on medium/high speed. 10 Scrape down the sides of the bowl and add in the egg. Mix again on medium speed until fully combined. 11 Whisk the flour and baking powder together and pour into the wet ingredients. Mix until just combined, it should be a crumbly mixture. Assemble & Bake 13 Lightly grease a springform pan. 14 Pour about 400 grams of the dough mixture in the springform pan and gently press it down into an even layer. 15 Mix the chopped pecans in with the remaining dough. 16 Pour the pumpkin butter over the base and then crumble the streusel on top. 17 Bake on the middle rack of the preheated oven for 40-45 minutes. Rotate the pan after 25 minutes if not baking on convection. 18 Once baked, remove from the oven and leave to cool on a wire cooling rack for 10 minutes before releasing the spring form and serving.View original recipe