This is a delicious way to use up some of the fall loving pumpkin that is everywhere in every recipe October-November! It has a perfect sweetness that is delicious served with tea or a cup of your favorite something hot. I tried using coconut oil for the entire cake the first time making it but because of the nature of the oil, it spread out more than I wanted, losing the crumb. It is also possible because I was rushing and didn’t melt the oil prior so it broke down when it hit the heat. For the next batch I used safflower oil and it came out exquisitely- perfect little cinnamon clusters of yum all over the top. I didn’t add ginger to this recipe- I am sure it would be fantastic but I was feeling for something more low key in flavor- not to compete with the traditional cinnamon kick. You could easily sub out the flour for unbleached pastry flour to give it that traditional two tone look- for me, I like to maintain any nutritional value when possible and in flavor, it is definitely not missed.
Pumpkin Crumb Cake
1/3c+1T barley flour
1/4c + 1T maple sugar or coconut sugar
1/4t pink salt
3T safflower oil or melted coconut oil
1/4c chopped walnuts
1-1/2c barley flour
3/4c maple sugar
1t baking soda
1t baking powder
1/4c coconut oil
3/4c pumpkin puree
2” fresh ginger- grated *optional
3/4c nut milk
1 lemon- juiced
Preheat the oven to 350 degrees. Oil a 8×8 pan or 6 muffin tin/ containers.
For the Crumb Topping:
In a bowl sift the sugar, flour and spices together until they are well incorporated. Add in the nuts if using. Using a knife or a fork, drizzle in the the oil and loosely create clumps of sugar until the mixture looks like coarse crumbs; set aside.
Prepare the dry ingredients by sifting them into a large mixing bowl: the barley flour, baking soda, baking powder, salt, spices, and maple sugar.
In another small bowl, combine all of the wet ingredients; the pumpkin, oil, *grated ginger, nut milk, lemon and the vinegar.
Mix the wet into the dry and pour into a well-oiled pan. Mix only until just incorporated- do not over mix.
Sprinkle the Crumb Topping over the entire surface of the pan and bake for 20 minutes. Rotate the pan and continue to bake for another 5-10 minutes. Don’t let the Crumb topping burn!
Let cool in the pan on a rack for at least 15 minutes to 30. Once cool, cut into squares.
**You can bake this as a loaf. Layer in ½ of the batter then sprinkle in about 1/3rd of the crumb topping. With a knife swirl it into the bottom layer (I make an S and then rotate the pan and make another S) and then cover it with the remaining batter. Sprinkle the top with the remaining Crumb. It will take longer to bake- 35 minutes, rotate and bake for an additional 5-7 minutes. Let it cool completely before slicing into it.