OMG PUMPKIN CRUMB COFFEE CAKE.

Excuse me. But it’s Fall. and this is my first Fall in the mainland, where it dips below 70 degrees. Dustin makes fun of me, thoroughly, for being remotely excited about the chill…but he doesn’t understand that I never get cold. I spent winter in Europe and just adored it. Even when it was chilly, I just knew I could put on my warm boots, waterproof jacket and just walk around for miles, feeling like a million dollars.

I can’t believe I just admitted to liking the cold.

Now, I’m not some basic-bitch getting a pumpkin spice latte on September 15th on the day Starbucks announces it, but I love pumpkin confections, sugary delights that make my heart sing. When I felt the dip in temperature, I rushed to my closet, pulled out jeans, and walked around Texas SWEATING BECAUSE I’M A HOPEFUL CREATURE DAMMIT.

I have also bought four pairs of winter shoes. And Dustin is in the next room laughing his ass off at me. Whatever.

Anyway, I made this for Dustin as a surprise and I nervously fed it to him, afraid that he won’t like my new recipe. But he liked it! Even had seconds! So it’s passed the test! I got the original recipe here but let me put my own spin on it. Don’t forget to check out my gluten-free cinnamon roll recipe too!

Ingredients:

Cake
250g (2 cups) flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
SOME NUTMEG BECAUSE NUTMEG IS AMAZING
1/2 tsp ginger
225g (1 cup) white sugar
84g (3/4 stick) butter, softened
2 eggs
425g (15 ounces) pumpkin puree

Crumb topping
56g (1/2 stick) butter, cold
70g (1/4 cup + 1 tbsp) white sugar
1 tsp cinnamon
93g (3/4 cup) flour

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First, combine all that dry crap, EXCEPT the sugar. Leave the sugar alone, like a red headed stepchild. MIX IT GOOD. In another bowl, beat the crap out of the softened butter, giving it some sugar and whispering, “why did you make me do this” as you do it. When the butter has learned its lesson, add in some pumpkin as a gift.

Wedding Photographer Austin

Then add all of the ingredients like one big happy family. Maybe taste it to get the juices flowing in your gut or whatever. Pour it into a pan and give it a compliment. Baked goods love compliments.

Wedding Photographer Austin

In ANOTHER bowl (because we haven’t made enough dishes) let’s make the crumb topping. Honestly? This had been my first time and I sucked at it. Dustin even said he could teach me how to do it better. blah. Anyway, combine all of the listed ingredients. I think I just didn’t have the butter cold enough or maybe there wasn’t enough. It was just chunky. I can’t help you. Figure it out. DON’T BE MAD AT ME. And don’t press it down, the crumbs don’t appreciate that.

Bake at 350 for 45 minutes! EAT IT. Like the mother of dragons you are.

via GIPHY

By the way, this is sorta how it should look. Hope you didn’t poison yourself.

Wedding Photographer Austin

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