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!

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8 Responses to “Pumpkin Crumb Cake with Pecan Streusel”

  1. That looks so good! I haven’t tried this recipe yet, but now I will! :)

  2. That looks incredible!

  3. I have yet to try that recipe, but it sounds delicious! I’m all about pumpkin anything :)

  4. I’m in total agreement with the anything-pumpkin comment. That looks delicious!

  5. i was just thinking about making a coffee cake to take to a friend’s house tonight. i will try this one!

  6. I have the book, and leftover pecans. These are looking a little too good to refuse…

  7. Well that’s just mean that you wouldn’t share it! :)

  8. Carole Yeakley 07. Oct, 2013 at 9:38 pm

    How can get this Pumpkin Crumb Cake recipe. Thankyou, Carole Yeakley