Pumpkin Crumb Cake
INGREDIENTS
1 ½ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
1 cup brown sugar, packed
2 large eggs
1 tbsp pumpkin pie spice
½ cup Maple Hill Unsalted Butter, melted
1 cup pumpkin puree
1 tbsp vanilla extract
Streusel Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup Maple Hill Unsalted Butter, cubed
1 tsp ground cinnamon
Pinch of salt
Greek Yogurt Icing
1 cup Maple Hill Plain Unsweetened Greek Yogurt
1- ½ cup powdered sugar
Pinch of salt
½ tsp vanilla extract
PREPARATION
1. Preheat oven to 350F. Grease and line an 8x8 baking pan with parchment paper. Set aside.
2. In a large bowl, whisk together the brown sugar and eggs until light and fluffy. Add in the melted Maple Hill Unsalted butter, pumpkin puree, vanilla extract, and pumpkin pie spice and whisk to combine. Add in the dry ingredients. Transfer to baking dish.
3. Make the streusel topping: whisk together the dry ingredients until combined. Next, cut in the butter until the butter resembled pea sized crumbles. Add crumble topping on top of the pumpkin cake batter. Bake for 30-40 minutes or until a knife inserted in the center comes out clean. Allow to cool before adding the icing.
4. To make the icing: in a medium bowl combine the Maple Hill Greek Yogurt, 1 cup powdered sugar, pinch of salt, and vanilla extract. Whisk until smooth. If icing seems thin, add ½ cup of powdered sugar at a time (you are looking for a glue-like consistency that’s pourable yet thick enough to layer on the top of the cake).
5. Drizzle on the Greek yogurt and slice into desired number of pieces (up to 16 pieces). Enjoy!