Recipe: Pumpkin (or Sweet Potato) Crumb Cakes | The Kitchn

Ingredients

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I just made these crumb cakes and I'm eating a cakelet right now, warm from the oven!
And one more question: if using crushed nuts, how much would you recommend? Thanks!
In a large bowl, whisk together the flour, sugar, salt and baking powder for the dry mix.This was one of the tastiest coffee cakes ever! It was just moist enough. Next time I'll try it with cheesecake for the first layer.
4-ounce paper soufflé cups
makes one 13x9-inch cake or 18 individual cakelets