Description
A moist and flavorful Pumpkin Spice Crumb Cake layered with a spiced crumb topping, perfect for fall celebrations and cozy gatherings.
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 the oven to 350 degrees Fahrenheit and grease a 9 x 13 inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Combine Wet Ingredients: In the bowl of an electric mixer, beat together the butter and pumpkin puree until well distributed; it’s fine if the mixture isn’t completely smooth. Add the granulated sugar and beat until well combined. Then beat in the eggs and vanilla extract.
- Incorporate Dry Ingredients: Add the flour mixture to the pumpkin mixture in three additions, alternating with the milk. Beat on low speed until the batter is smooth and no white flour streaks remain. Set the batter aside.
- Prepare 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 crumbly pieces.
- Layer and Assemble: Pour half of the pumpkin batter into the prepared baking dish. Sprinkle half of the crumb topping evenly over it. Add the remaining batter on top, and finish by sprinkling the remaining crumbs on the surface.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 55 minutes until a toothpick inserted into the center comes out clean and the crumbs are golden brown.
- Cool and Serve: Remove the cake from the oven and allow it to cool before slicing and serving for best texture and flavor.
Notes
- This cake freezes beautifully; wrap tightly in plastic wrap and aluminum foil for up to 3 months.
- Use fresh pumpkin puree for the best flavor; canned pumpkin puree is fine but avoid pumpkin pie mix.
- Ensure butter for crumb topping is cold to achieve a perfect crumb texture.
- Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
