📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (Trust me on the flouring; it prevents sticking!)
2. In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. Make sure everything is evenly distributed, no one wants a mouthful of baking soda!
3. In a separate bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups of granulated sugar until light and fluffy. This might take a few minutes with an electric mixer, but it's worth it for the texture.
4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Don't overmix at this stage; just combine until the eggs are incorporated.
5. In another bowl, combine 1 (15 ounce) can of pumpkin puree and 1 cup of sour cream. Don't skip the sour cream; it adds so much moisture and tenderness!
6. Gradually add the wet ingredients to the dry ingredients, alternating with 1/2 cup of vegetable oil, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; this can result in a tough cake. Are you having fun yet?
7. Pour the batter into the prepared baking pan and spread evenly.
8. Prepare the crumb topping: In a medium bowl, combine 1 cup of all-purpose flour, 1 cup of packed brown sugar, 1 teaspoon of ground cinnamon, and 1/2 cup (1 stick) of unsalted butter, cold and cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. If you are using your fingers, make sure to break up all the chunks of butter! Butter pieces are important!
9. Sprinkle the crumb topping evenly over the cake batter.
10. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping starts to brown too quickly, tent the pan with foil for the last 10 minutes of baking. This is important!
11. Let the cake cool in the pan for 10-15 minutes before slicing and serving. I know it's tempting to dive right in, but patience is key!