For the crumble topping;
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3/4 cup all-purpose flour
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1/4 cup packed light brown sugar
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2 tbsp granulated sugar
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1/4 tsp ground cinnamon
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1/4 tsp pumpkin pie spice
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1/4 tsp fine salt
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6 tbsp cold butter, cut into small cubes
For the cake;
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3/4 cup FAGE ® Sour Cream
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1 1/4 cups pumpkin puree
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1 tsp vanilla extract
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2 1/4 cups vanilla extract
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2 1/4 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp fine salt
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2 tsp pumpkin pie spice
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1 tsp ground cinnamon
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1/2 cup (1 stick) unsalted butter, at room temperature
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1 cup light brown sugar
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2 large eggs, at room temperature
For the glaze;
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1 cup powdered sugar
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1 tbsp FAGE ® Sour Cream
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1/2 tbsp milk, more for a thinner consistency
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1 tsp almond or vanilla extract
Steps
1
Preheat oven to 350°F. Grease a 9”x13” pan with non-stick spray and set aside.
2
In a medium bowl, combine all crumble ingredients and mix using clean hands to form large sandy clumps.
3
In a medium bowl, mix sour cream, pumpkin puree, and vanilla extract. Set aside.
4
In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Set aside.
5
In a stand mixer fitted with a paddle attachment, cream the butter and light brown sugar until light and fluffy. Add eggs at a time until well incorporated.
6
Alternately add the flour mixture and the puree ingredients to the butter on low speed.
7
Pour the batter into the pan and top with the crumble and bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean.
8
In a small bowl, whisk powdered sugar, sour cream, milk, and almond extract until smooth and drizzle on top of the crumble before serving.
Comments
Recipe provided by FAGE®