Pumpkin Crumb Cake

Cake Batter

1 3⁄4 cups all-purpose flour

1 1⁄2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

3⁄4 teaspoon salt

1⁄2 cup (1 stick) unsalted butter

1 1⁄4 cups sugar

3 large eggs

1 cup canned pureed pumpkin

1 teaspoon vanilla extract

1⁄3 cup milk

3⁄4 cup chopped walnuts (optional)

Topping

2⁄3 cup plus 2 tablespoons rolled oats

1⁄2 cup all-purpose flour

1⁄2 cup firmly packed light brown sugar

1⁄2 teaspoon cinnamon

6 tablespoons unsalted butter

Directions

- Preheat oven to 350°F.

- Grease a 9x5x3-inch loaf pan and line with parchment paper.

- To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.

- Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.

- In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.

- Add the pumpkin and vanilla extract to the wet batter mix.

- Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.

- Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.

- Turn the cake out onto a rack and cool completely.