Cake Ingredients: 1 cup unsalted butter, softened 1 cup granulated sugar 4 large eggs 1 ½ teaspoons vanilla 2 ½ cups all-purpose flour 3/4 teaspoon salt 1 tablespoon baking powder
Pumpkin Filling Ingredients: 1, 15 oz. can pumpkin puree 3 large eggs, beaten 1 cup light brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger
Crumb Topping Ingredients: 1 cup all-purpose flour ½ cup light brown sugar 1 ½ teaspoons baking powder 3/4 teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 cup unsalted butter, chilled & cubed
Directions: 1. Preheat oven to 350 degrees F. Grease and flour one 9-inch spring form pan.
2. Make cake batter: In a large mixing bowl, with an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla. In a separate mixing bowl, whisk together flour, salt, & baking powder. Stir dry ingredients into butter and egg mixture. Mix just until combined- batter will be thick. Set aside. 3. Make filling: In a separate large mixing bowl, add the pumpkin puree, eggs, brown sugar & spices. Set aside. 4. Make Crumb Topping: In a separate mixing bowl, combine the flour, brown sugar, baking powder, & spices. Cut in chilled butter with pastry cutter or two forks until mixture is crumbly.
5. Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter,and sprinkle the crumb topping on top of the filling. Bake for 1 ½ - 2 hours or until the filling is set and topping is golden brown. Cool before slicing. Serve with fresh whipped cream or ice cream.