Description
This Pumpkin Spice Crumb Cake is a moist and flavorful dessert perfect for autumn. It features tender pumpkin-infused cake layers layered with a sweet and spiced crumb topping, delivering a delightfully cozy and textured bite that’s ideal for fall gatherings and holiday celebrations.
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 and Prepare: Preheat your 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 ensuring even distribution of spices.
- Combine Wet Ingredients: In the bowl of an electric mixer, beat the butter and pumpkin puree together until well combined, even if not completely smooth. Add the granulated sugar, then beat until fully incorporated. Follow by beating in the eggs and vanilla extract.
- Incorporate Dry and Wet Mixtures: Add the flour mixture to the mixer bowl in three separate additions, alternating with the milk. Beat on low speed after each addition until the batter is uniform and no streaks of flour remain. Set aside the batter.
- Prepare the Crumb Topping: In a medium bowl, combine the cold cubed butter, 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 crumbly pieces.
- Layer the Cake and Crumbs: Pour half of the pumpkin batter into the prepared baking dish and spread it evenly. Sprinkle half the crumb topping over the batter. Pour the remaining batter on top, spreading it out carefully, and then finish by sprinkling the rest of the crumb topping evenly over the top.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in the pan before slicing into squares and serving. Enjoy the moist pumpkin flavor with the crunchy, spiced crumb topping.
Notes
- This cake freezes beautifully; wrap tightly in plastic wrap and foil before freezing.
- Use canned pumpkin puree for convenience and consistent texture.
- For a dairy-free version, substitute butter with vegan butter and use a plant-based milk alternative.
- Ensure the crumb butter is cold to achieve a proper crumbly texture.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 370 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
