Pumpkin Spice Crumb Cake Recipe

Preheat oven to 350°F and spray a 9×13 inch pan with Baker’s Joy® No Stick Spray with Flour; set aside.

Topping

1. In a medium bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice and salt.
2. Pour in the melted butter and stir until fully blended.
3. Add the flour and nuts, if using, and stir with a fork until the flour is absorbed and you have large clumps; set aside.

Cake

1. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and baking powder; set aside.
2. In the bowl of a mixer, beat the butter on medium speed until creamy, about 1 minute.
3. Add the sugar and mix on medium-high until fluffy, about 2 minutes.
4. Add the molasses and mix on medium speed until well blended, scraping the sides of the bowl as needed.
5. Add the eggs, one at a time and mix on medium speed to blend. Then stir in the vanilla.
6. On low speed, add the flour mixture a little at a time until all has been added.
7. Stir in the sour cream.
8. Pour the cake mixture into the prepared pan and spread out evenly.
9. Sprinkle the topping mixture over the cake, leaving some larger chunks intact.
10. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
11. Allow it to cool slightly before cutting.