Pumpkin Sugar Crunch Cake

A soft pumpkin snack cake with a thin sugar-spice topping that bakes into a crackly shell. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @tastesoflizzyt

Original recipe source

Cook time: 32 minutes

Servings: 8

Ingredients

• 0 grease for the pan (amount not specified) Creator did not specify an amount
• 0.5 cup salted butter softened
• 0.5 cup granulated sugar for the top
• 0.5 cup packed brown sugar
• 2 whole large eggs
• 2 teaspoons vanilla extract
• 0.75 cup pumpkin puree not pie filling
• 0.25 cup full-fat sour cream
• 1.3333333333 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.5 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 0.25 cup granulated sugar for the top
• 1 teaspoon ground cinnamon or pumpkin pie spice for the top
• 1.5 tablespoons hot water

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round metal pan. Oven is preheated and pan is prepared.
2. Beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes. Mixture is pale and fluffy.
3. Mix in the eggs and vanilla extract, scraping down the bowl as needed. Eggs are fully incorporated.
4. Mix in the pumpkin puree and sour cream until combined. Batter is combined, even if slightly curdled.
5. Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Stir gently just until combined. No dry flour remains.
6. Spread the batter in the prepared pan. In a small bowl, combine the sugar and topping spice, sprinkle evenly over the batter, then sprinkle the hot water evenly over the top. Top is evenly covered.
7. Bake at 350°F for 30 to 32 minutes, until the top is set and crackly and a toothpick in the center comes out clean or with a few moist crumbs. Center tests done and top is crackly.