Ingredients:
Cake:
3 cups flour
3 teaspoons cinnamon
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup brown sugar
2 cups pumpkin puree
1 cup melted and cooled butter
3/4 cup buttermilk
Swirl:
1/3 cup flour
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
1/3 cup melted butter
Crumble topping:
1/3 cup flour
1/3 cup sugar
2 teaspoons pumpkin pie spice
1/4 cup diced cold butter
pinch of salt
Method:
Heat the oven to 350 degrees. Make the cake batter. Combine dry ingredients in the bowl of a mixer, paddle attached. Add buttermilk, pumpkin puree and cooled butter. Spread into a greased 9x13 baking dish. Make the swirl by mixing all ingredients well. Using a butter knife or a small spatula on an angle, swirl it into the cake batter. Make the crumble by using two knives or a pastry cutter to combine ingredients, just until the mixture is the texture of coarse sand. Sprinkle over the top of the batter. Bake for 35-40 minutes, until the cake starts to pull away from the sides and a toothpick comes out mostly clean. Delicious served warm with unsweetened whipped cream.
