Description
This Pumpkin Spice Crumb Cake is a moist and flavorful fall favorite, layered with a spiced pumpkin batter and topped with a buttery crumb topping. Perfect for breakfast or dessert, this cake combines warm spices and rich pumpkin puree for a comforting treat.
Ingredients
Units
Scale
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 Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and grease a 9 x 13 inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves evenly to combine all the dry spices and leavening agents.
- Combine Wet Ingredients: In the bowl of an electric mixer, beat the room temperature butter and pumpkin puree together until well combined though the mixture does not need to be perfectly smooth. Add the granulated sugar and beat until fully incorporated. Then, beat in the eggs and vanilla extract until smooth.
- Integrate Dry and Wet Mixtures: Add the dry flour mixture to the wet ingredients in three batches, alternating with the milk, beginning and ending with the flour mixture. Beat on low speed each time just until the flour is absorbed and no white streaks remain in the batter.
- Prepare Crumb Topping: In a medium bowl, combine 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 crumb-like pieces.
- Layer Batter and Crumbs: Pour half of the pumpkin batter into the prepared baking dish, then sprinkle half of the crumb topping over the batter. Add the remaining batter on top, spreading evenly, and finish by sprinkling the rest of the crumbs over the top.
- Bake the Cake: Bake in the preheated oven for 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool before slicing and serving.
Notes
- This cake freezes beautifully; wrap tightly and thaw before serving for convenience.
- Ensure the butter for the crumbs is very cold to achieve the perfect crumbly texture.
- You can substitute whole milk with any milk alternative if desired.
- For extra flavor, sprinkle a bit of coarse sugar on top of the crumbs before baking for added crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
