Mile High Pumpkin Crumb Cake

This moist, rich cake has a soft texture and wonderful pumpkin cinnamon flavor. It's topped with crunchy cinnamon streusel! It's based on a recipe from The Pancake Princess.

3 sticks (1 1/2 cups) unsalted butter, room temperature
2 cups light brown sugar, packed
1 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice (or 1 1/2 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves)
1 teaspoon salt
4 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
2 15 oz cans pumpkin puree, room temperature

Preheat oven to 300°F. Make Cinnamon Streusel (recipe below). Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until creamy and it sticks to the bowl (about 6 minutes at medium speed). Add 1/2 cup flour, extract, baking powder, baking soda, pumpkin pie spice, and salt, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Alternate adding the remaining flour and pumpkin puree, starting and ending with the flour. Scrape down the bowl and beat for an additional 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Scatter streusel topping all over the top of the cake. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first, then carefully lift the cake off the center piece with two big knives). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Flip back to serve top-up. Let cool completely.

Cinnamon Streusel

1 1/4 cups cake flour or White Lily All Purpose Flour
3/4 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 stick (1/2 cup) butter, melted

In a medium bowl, whisk all the dry ingredients together then pour in melted butter. Stir just until combined and crumbly. Break up larger pieces with your hands. Set in the freezer while you make the batter.