After making a slow cooker full of delicious pumpkin butter, I dipped apple slices in it, I gave some away and I still had about a cup left. My sister-in-law was visiting and I wanted to have something sweet around. I thought of my favorite crumb cake recipe and substituted pumpkin butter for the jam I normally use. It turned out so good! I also bought 3 tubs of Jeni’s ice cream and then we chose our favorite scoop flavor for on top of this pumpkin butter crumb cake. I need to recreate that food moment.
I’ve been making this cake for years and it never fails me. It’s the perfect vehicle for extra pumpkin butter, apple butter, jam or hey, this would be excellent with leftover cranberry sauce! Like really, really excellent. In this pumpkin butter version, I like how the cake gets a little orange and of course it mingles well with the other spices in the cake. I browned the butter for the cake, but not the crumb to add a touch of that nutty flavor. I think you’ll love it.
It’s my rescue cake for dessert emergencies. I always seem to have the ingredients on-hand and it’s incredibly easy and fuss-free. Mmm…rescue cake.