Description
This Pumpkin Spice Crumb Cake is a moist and flavorful autumn dessert featuring warm spices and a buttery crumb topping. Perfect for gatherings or comforting fall breakfasts, it combines pumpkin puree with classic spices like cinnamon, ginger, and nutmeg, topped with a sweet, crunchy crumb layer.
Ingredients
Units
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For the Cake:
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pinch cloves
- 1 1/4 cups pumpkin puree
- 1/2 cup butter (room temperature)
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
For the Crumbs:
- 1/2 cup cold butter, cubed (1 stick)
- 1 cup light brown sugar
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 13 inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Beat Wet Ingredients: In the bowl of an electric mixer, beat the room temperature butter and pumpkin puree until well combined, even if slightly chunky. Add granulated sugar and beat again until mixed well. Then incorporate the eggs and vanilla extract, beating to blend.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with the milk. Beat on low speed each time until no white streaks remain, ensuring a smooth batter. Set aside.
- Prepare the Crumb Topping: In a medium bowl, combine the cold cubed butter, light brown sugar, flour, cinnamon, and nutmeg. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture forms small crumbs.
- Assemble the Cake: Pour half of the pumpkin batter evenly into the prepared baking dish. Sprinkle half of the crumb topping over the batter. Carefully spread the remaining batter on top, then finish by evenly distributing the remaining crumbs over the surface.
- Bake the Cake: Bake in the preheated oven for 55 minutes until the cake is golden and a toothpick inserted into the center comes out clean. Avoid opening the oven frequently during baking to maintain even temperature.
- Cool and Serve: Allow the cake to cool in the pan before slicing into 20 servings. Serve warm or at room temperature for the best flavor and texture.
Notes
- This cake freezes beautifully; wrap it tightly in plastic wrap and aluminum foil before freezing to preserve freshness.
- Use fresh pumpkin puree or canned pumpkin for convenience; avoid pumpkin pie filling as it contains added sugars and spices.
- You can substitute milk with a dairy-free alternative to make the cake lactose-free if desired.
- Ensure the butter for the crumb topping is cold to achieve a crumbly texture rather than a dough.
- This recipe is ideal for autumn and holiday celebrations, pairing well with coffee or tea.
Nutrition
- Serving Size: 1 slice (1/20th of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
