Cakes

Ingre­di­ents

For the Cake
• 1 cup butter
• 3 large eggs
• 1 1/4 cups brown sugar
• 1 cup sugar
• 1 cup sour cream
• 3 tsp. vanilla
• 3 cups fresh pump­kin puree or 1 30oz. can of plain pumpkin
• 1 tsp. allspice
• 1/4 tsp. ground cloves
• 3 tsp. cinnamon
• 3 1/2 tsp. bak­ing powder
• 1 tsp. bak­ing soda
• 3 tsp. sea salt
Crumb Top­ping
• 1/2 cup soft­ened butter
• 1 cup freshly ground soft wheat flour
• 1 cup chopped walnuts
• 1 cup brown sugar
• 1/2 tsp. sea salt
• 1 tsp. cinnamon

Instruc­tions

1. In the Bosch mixer, com­bine the but­ter, sug­ars and eggs. Beat on high speed until very light and fluffy.
2. Add the sour cream, vanilla, pump­kin, spices, salt, bak­ing soda and bak­ing powder.
3. Mix well and then add 5 cups freshly ground soft wheat flour, one cup at a time, mix­ing a lit­tle after each addi­tion. Mix on low speed until the flour is incor­po­rated, but don’t over beat the bat­ter. Grease pans and divide bat­ter between them.
4. Com­bine all of the crumb top­ping ingre­di­ents in a large bowl with a fork until coarse crumbs form. Sprin­kle over the tops of the cakes (yes, all of it!)
5. Bake at 350 degrees for 35–40 min­utes, or until a tooth­pick inserted in the cen­ter comes out clean.