Pumpkin Crumb Cake with Pecan Streusel
I wanted to make a coffee cake for our Bears brunch a couple weekends ago, and after scouring my cookbooks for a suitable recipe (easy to make, feeds a small crowd, tasty), this one from my beloved Veganomicon seemed perfect. I’d never made this before, but it sounded so good that I had to give it a shot.
I’m glad I did, because it was so delicious and a huge hit with our guests (all non-vegans!). It fills a 9 x 13 inch pan, so it’s perfect for entertaining, but if you have left-overs I imagine it would also freeze really well.
The cake was moist and spicy, and the topping was the perfect accent to the cake underneath. I loved the combination of pumpkin and pecans. It kind of reminded me of the pumpkin muffins at Panera that I used to love so much (back when it was the St. Louis Bread Co.), but it was by far tastier!
If you have the book, you should definitely make this sooner than later; and if you don’t, here’s another reason to go out and get it!