Pumpkin Crumb Cake

Bake until the cake layer is cooked through.

Let cool before slicing.

Ingredients

Cake Base

• 210g (1 3/4 cup) all-purpose flour

• 60g (1/2 cup) confectioners' sugar

• 50g (1/4 cup) brown sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 tsp cinnamon

• 120g (1/2 cup) soy milk

• 200g (1 cup) pumpkin puree

• 50g (3 tbsp) oil

• 1 tsp lemon juice

Pumpkin Layer

• 50g (1/2 cup) pumpkin puree

• 50g (1/4 cup) sugar

• 1 tsp cinnamon

• 1/2 tsp salt

• 2 tbsp corn starch

Crumb Topping

• 150g (1 1/4 cups) all-purpose flour

• 50g (1/4 cup) sugar

• 70g (1/3 cup) brown sugar

• 2 tsp cinnamon

• 1/4 tsp salt

• 113g (1/2 cup) margarine, melted

Instructions

1. Preheat the oven to 350 F and grease a square pan.

2. Make the cake base. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon.

3. Add the rest of the cake base ingredients and mix well. Pour into the prepared pan.

4. Make the pumpkin layer. Mix together all of the pumpkin layer ingredients. Pour in the pan on top of the cake layer.

5. Make the crumb topping. In a medium bowl, whisk together the flour, sugars, cinnamon, and salt.

6. Add the melted butter. Use a pastry cutter or two forks to combine until small crumbs form. Spread the crumbs on top of the pumpkin layer.

7. Bake for 40-45 minutes or until the cake layer is cooked. Let cool before slicing.