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Pumpkin German Crumb Cake | Krümelkuchen
With a buttery shortbread base, pumpkin butter filling, and pecan streusel, this German Crumb cake is the perfect fall take on a coffee cake!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Afternoon Kaffee, Breakfast, Dessert
Cuisine:
German
Keyword:
Pumpkin, Streusel
Servings:
12
Calories:
417
kcal
Equipment
1 9" springform pan
a 10" pan will work as well!
Ingredients
Pumpkin Butter
350
grams
pumpkin puree
100
grams
brown sugar
2
tsp
pumpkin pie spice
1
tsp
vanilla extract
Dough/Streusel
70
grams
pecans
200
grams
butter
room temperature
200
grams
granulated sugar
1
egg
room temperature
475
grams
ap flour
1
tsp
baking powder
Shop Ingredients on Jupiter
Instructions
Preheat the oven to 350 F or 325 F if baking on convection.
Place a rack in the middle of the oven.
Pumpkin butter
In a large pan, combine all the pumpkin butter ingredients.
Place over medium heat and stir constantly for about 5-6 minutes until it is a dark orange/brown color.
Pour it into a bowl and set aside.
Dough/Streusel
Finely chop the pecans and set aside.
Use the paddle attachment to cream together the butter and sugar in a stand mixer, until light and airy - about 3-4 minutes on medium/high speed.
Scrape down the sides of the bowl and add in the egg. Mix again on medium speed until fully combined.
Whisk the flour and baking powder together and pour into the wet ingredients. Mix until just combined, it should be a crumbly mixture.
Assemble & Bake
Lightly grease a springform pan.
Pour about 400 grams of the dough mixture in the springform pan and gently press it down into an even layer.
Mix the chopped pecans in with the remaining dough.
Pour the pumpkin butter over the base and then crumble the streusel on top.
Bake on the middle rack of the preheated oven for 40-45 minutes. Rotate the pan after 25 minutes if not baking on convection.
Once baked, remove from the oven and leave to cool on a wire cooling rack for 10 minutes before releasing the spring form and serving.
Notes
This will keep well in an airtight container for 3-4 days in the fridge.
Nutrition
Serving:
1
slice
|
Calories:
417
kcal
|
Carbohydrates:
59
g
|
Protein:
6
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
164
mg
|
Potassium:
150
mg
|
Fiber:
3
g
|
Sugar:
26
g
|
Vitamin A:
4980
IU
|
Vitamin C:
1
mg
|
Calcium:
53
mg
|
Iron:
3
mg