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Pumpkin Mochi Crumb Cake
Crumb cake meets chewy pumpkin mochi cake for this season's dessert mashup, destined for Friendsgiving and Thanksgiving spreads.
👥 12 Servings⏱️ Prep & Cook: 1h 45m👤 Alaina Chou📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●bowl
- ●oven
- ●saucepan
- ●spatula
- ●whisk
📝 Preparation Steps
1
Streusel
2
Place a rack in middle of oven; preheat to 350°. Lightly coat an 8x8" baking dish or pan with unsalted butter and line with 2 overlapping pieces of parchment paper, leaving some overhang on long sides. Using your hands, mix together ¾ cup (94 g) all-purpose flour, ⅔ cup (76 g) coarsely chopped raw pecans, ½ cup (packed; 100 g) light brown sugar, 4 Tbsp. unsalted butter, melted, slightly cooled, 1 tsp. ground cinnamon, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl, squeezing gently to create moist, irregular-size clumps; set streusel aside.
. unsalted butter, melted, slightly cooled, plus more for pan4 Tbsp. unsalted butter6 Tbsp. ground cinnamon1 tsp½ tsp. ground cinnamon1
3
Cake and assembly
4
Melt 6 Tbsp. unsalted butter in a medium saucepan over medium heat. Continue to cook, stirring often with a heatproof rubber spatula to prevent burning, until butter foams, then browns, 5–⏱️ 8 minutes. Immediately pour into a medium heatproof bowl, scraping in any browned bits stuck to bottom of pan. Let cool slightly.
. unsalted butter, melted, slightly cooled, plus more for pan4 Tbsp. unsalted butter6 Tbsp
5
Vigorously whisk 2 large eggs, 1¼ cups (250 g) granulated sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until smooth. Add brown butter, 1 cup pumpkin purée, ¾ cup well-stirred unsweetened coconut milk, room temperature, and 1 Tbsp. vanilla extract and whisk until smooth. Add 1⅔ cups (254 g) mochiko (sweet rice flour), 1½ tsp. baking powder, 1½ tsp. ground cinnamon, ½ tsp. ground allspice, and ½ tsp. ground ginger and vigorously whisk until smooth (batter will be thick). Scrape into prepared pan and scatter reserved streusel over in an even layer.
large eggs2¼ cups (250 g) granulated sugar1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsppumpkin purée1 cup. vanilla extract1 Tbsp⅔ cup (76 g) coarsely chopped raw pecans⅔ cups (254 g) mochiko (sweet rice flour; such as Koda Farms)1½ tsp. baking powder1. ground cinnamon1 tsp½ tsp. ground cinnamon1
6
Bake cake until edges start to pull away from sides of pan, top is deep golden brown, and a tester inserted into the center comes out clean, 60–⏱️ 65 minutes if baking in a metal pan, 65–⏱️ 70 minutes for glass. Transfer pan to a wire rack and let cake cool in pan ⏱️ 15 minutes. Turn cake out onto rack; peel away parchment and discard. Carefully turn cake right side up and let cool completely before slicing, at least ⏱️ 2 hours. Do Ahead: Cake can be baked 1 day ahead. Store loosely covered at room temperature.
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