Pumpkin Crumb Cake

• FOR THE CRUMB LAYER:
• 1/2 cups Sugar
• 1 dash Salt
• 1 teaspoon Cinnamon
• 1 stick Unsalted Butter, melted
• 1-1/2 cup All-purpose Flour
• FOR THE CAKE LAYER:
• 1 stick Unsalted Butter, At Room Temperature
• 1 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1/2 cups Unsweetened Pumpkin Puree (canned Is Fine)
• 1/2 cups Sour Cream
• 1-1/2 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1/2 teaspoons Salt
• FOR THE TOPPING:
• 1/4 cups Confectioners Sugar
• 1 teaspoon Cinnamon

1. To make the crumb layer, combine the sugar, salt and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
2. To make the cake, preheat the oven to 350u0b0F. Cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, pumpkin and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into the batter and mix until combined.
3. To assemble the cake, pour the cake layer batter into a greased 9" round springform pan (you can also bake this in a 9" square baking dish). Crumble the crumb topping evenly over the batter and bake in the preheated oven for approximately 45-50 minutes or until a cake tester comes out clean. Allow to cool completely before removing from the springform pan.
4. For the topping, mix the confectioners sugar and cinnamon together. Dust the top with the sugar/cinnamon mixture before serving.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-crumb-cake/ (may not work)