Print

Pumpkin Crumb Cake Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This Pumpkin Crumb Cake is a moist and flavorful treat perfect for fall and holiday seasons. It features a spiced pumpkin batter layered with crunchy, cinnamon-scented crumb topping baked to golden perfection. Adapted with warm autumn spices and a tender crumb, this cake is easy to make and ideal for breakfast, dessert, or coffee breaks.

Ingredients

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
  • ½ cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk

For the Crumb Topping:

  • 1/2 cup cold butter, cubed (1 stick)
  • 1 cup light brown sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking dish thoroughly to prevent sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients for the cake: flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This ensures even distribution of spices and leavening throughout the batter.
  3. Cream Butter and Pumpkin: Using an electric mixer, beat the room temperature butter and pumpkin puree together until well combined. It’s okay if the mixture isn’t perfectly smooth.
  4. Add Sugar and Eggs: Beat in the granulated sugar to the butter-pumpkin mixture until fully incorporated. Then add eggs one at a time along with the vanilla extract, mixing well after each addition to create a smooth batter.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in three additions, alternating with the milk. Beat on low speed just until the batter is combined and no white streaks remain; do not overmix.
  6. 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 small crumb-like pieces form.
  7. Assemble Cake: Pour half of the pumpkin batter into the prepared baking dish, spreading evenly. Sprinkle half of the crumb topping over the batter. Pour the remaining batter over the crumbs and top with the rest of the crumb mixture for a layered effect.
  8. Bake: Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean and the crumb topping is golden brown.
  9. Cooling: Allow the cake to cool in the pan for at least 20 minutes before slicing and serving to set the textures and flavors.

Notes

  • This cake freezes beautifully. Wrap tightly and store in the freezer for up to 3 months.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.
  • Ensure butter for the crumb topping is cold to achieve the best crumbly texture.
  • You can add chopped nuts like pecans to the crumb topping for extra crunch if desired.

Keywords: pumpkin crumb cake, pumpkin cake, crumb topping, fall desserts, autumn recipes, spiced cake, easy pumpkin recipe

Find it online: https://bakedbylisa.com/pumpkin-crumb-cake-recipe/