Description
This Pumpkin Spice Crumb Cake is a moist, flavorful fall treat featuring a tender pumpkin-infused cake layered with a buttery cinnamon-spiced crumb topping. Perfect for cozy breakfasts or dessert occasions.
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 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 well combined.
- Combine Wet Ingredients: In the bowl of an electric mixer, beat together the butter and pumpkin puree until well distributed, even if not completely smooth. Add granulated sugar and beat until integrated. Then beat in the eggs and vanilla extract until smooth.
- Incorporate Dry and Wet Ingredients: Add the flour mixture to the pumpkin mixture in three additions, alternating with the milk. Beat on low speed just until no white pockets remain, being careful not to overmix. Set the batter aside.
- Make 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 resembles small crumbs.
- Assemble the Cake: Pour half of the pumpkin batter into the prepared baking dish. Evenly layer half of the crumb mixture over the batter. Pour the remaining batter on top, then sprinkle the remaining crumbs evenly over the top.
- Bake: Place the baking dish in the oven and bake for 55 minutes until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool in the pan before slicing and serving to enhance flavor and texture.
Notes
- This cake freezes beautifully; wrap tightly and freeze for up to 3 months.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Room temperature ingredients help ensure even mixing and a tender crumb.
- The spices can be adjusted according to your preference for warmth and intensity.
- If you prefer a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
