Summary

Ingredients

• 80 g walnuts, chopped
• 30 g butter, cold
• 60 g suar, brown
• 0.25 teaspoon ¼ cinnamon, if you like, take more
• 160 g suar, brown
• 1 vanilla pod, scraped out pulp
• 2 egg (s)
• 200 g pumpkin pulp, boiled and mashed
• 120 g butter, liquid, cooled a little
• 200 g sour cream
• 3 tablespoon milk
• 250 g flour, (white flour)
• 0.5 teaspoon ½ baking soda
• 1 teaspoon Baking powder

For the glaze:

• 4 tablespoon powdered sugar
• 1 tablespoon milk

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Instructions

1. The amount is enough for a springform pan of 26 cm.
2. For the crumble, process the cold butter with sugar, walnuts and cinnamon to a crumbly mass, set aside.
3. For the dough, beat the eggs with the melted butter, vanilla pulp and sugar until very frothy. Fold in the pumpkin puree, add sour cream and milk, mix well. Add flour, baking soda and baking powder and mix everything quickly to a smooth dough.
4. Pour the batter into a springform pan, spread the crumble on top. Bake at 170 ° convection for approx. 45 minutes.
5. Mix the glaze and spread it on the cake. The glaze is not opaque.