Who can resist a crumb cake? The only thing better than the dense cake on the bottom is the thick layer of cinnamon crumbs on top. It’s full of spices, pumpkin, but no sour cream so it’s non-dairy and just a touch less caloric than traditional coffee crumb cake.
Note: Be sure to use canned pumpkin puree, not canned pumpkin pie filling, as it has ingredients not needed here. You can also use homemade pumpkin puree.
Plan Ahead: This cake freezes well in an airtight container. For best results, freeze the whole cake and cut into squares just before serving.
This recipe appears in the cookbook Something Sweet: Dessert, Baked Goods and Treats for Every Occasion. Stay tuned for an upcoming giveaway of this cookbook to Nosher readers.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!