That slice of pumpkin-chocolate-heaven up there took me an embarrassing amount of time to get just right, but I did it and it’s here! I documented my harrowing journey over on snapchat and after many iterations, this one is the winner. Praise the goddesses of baking because I was seriously ready to chuck this one out the window if it didn’t measure up. It’s moist and spicy–thanks to lots of pumpkin spice, cinnamon, and a hit of cayenne for a touch of fire–with a rich, chocolate crumble. It’s inspired by one of my favorite cakes, this Brown Butter Walnut Crumb number, and this Hazelnut Crunch Cake from last year. Then I added chocolate because chocolate is always a good idea and it tastes so awesome with the flavors of pumpkin and spices.This cake is one of many (so many!) pumpkin recipes on the blogs today. Sara from Cake Over Steak has organized a most epic #virtualpumpkinparty–a true feast of pumpkin for our eyes and bellies. I’ll be spending the rest of the week, and likely the weekend, clicking through each and every link and basking in the most glorious flavor of fall. Find the complete list (70ish recipes!) over at Cake Over Steak!
5.0 from 1 reviews
Pumpkin Chocolate Crumb Cake
Prep time
20 mins
Cook time
55 mins
Total time
1 hour 15 mins
A spicy pumpkin cake with a rich chocolate crumble layered in the middle and sprinkled generously over the top.
Author: Cindy
Serves: 8 large slices
Ingredients
- Crumble:
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup chopped, dark chocolate
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, cut into cubes
- Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- ⅛ to ¼ teaspoon cayenne
- ¼ teaspoon kosher salt
- 10 tablespoons unsalted butter, melted and cooled
- 1¾ cup sugar
- 1 cup pumpkin puree
- 2 eggs
- ¼ cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9-inch round springform pan with cooking spray and line the bottom with a circle of parchment paper.
- Make the crumble by whisking the sugar, flour, cocoa, chopped chocolate, and salt together in a bowl. Work the cubed butter into the cocoa mixture, using either your fingers or a pastry blender, until the mixture is moist but crumbly–like wet sand. Set aside.
- To make the batter, whisk the flour, baking powder, pumpkin spice, cinnamon, cayenne, and kosher salt together in a large mixing bowl. In another bowl whisk the whisk the butter, sugar, and pumpkin together. Beat in the eggs, one at a time until well mixed. Mix in the milk and vanilla extract. Pour the pumpkin mixture into the flour mixture and fold until combined–just until no streaks of flour remain. Spread half of the batter into the bottom of the prepared pan, sprinkle about half of the crumble over the batter. Carefully spread the remaining batter over the top of the previous layers and sprinkle the rest of the crumble over the surface. Bake in the center of the oven for 50 to 60 minutes.
Notes
Adapted from my Hazelnut Crunch Pumpkin Cake and a Martha Stewart recipe.