Description
A moist and flavorful Pumpkin Spice Crumb Cake featuring a tender pumpkin-infused cake layered with a buttery spiced crumb topping. This classic American dessert is perfect for fall gatherings and holidays.
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 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 the room temperature butter and pumpkin puree until well distributed, even if slightly chunky. Add sugar and continue beating until combined. Then incorporate eggs and vanilla, mixing well after each addition.
- Combine Wet and Dry Mixtures: Add the flour mixture to the wet ingredients in three parts, alternating with the milk. Beat on low speed just until no white streaks remain, being careful not to overmix.
- Make the Crumbs: In a medium bowl, combine cold cubed butter, brown sugar, flour, cinnamon, and nutmeg. Use your fingers or a pastry cutter to cut the butter into the mixture until it forms small crumbs.
- Assemble the Cake: Pour half of the pumpkin batter into the prepared baking dish. Evenly sprinkle half the crumb topping over the batter. Repeat with the remaining batter and crumbs, creating layers.
- Bake the Cake: Bake in the preheated oven for 55 minutes until a toothpick inserted in the center comes out clean and the crumbs are golden brown.
- Cool and Serve: Allow the cake to cool before cutting into 20 servings. Enjoy warm or at room temperature.
Notes
- This cake freezes beautifully; wrap tightly and freeze for up to 2 months.
- Use fresh pumpkin puree for the best flavor, or canned pumpkin puree if fresh is unavailable.
- Room temperature butter in the batter ensures better mixing, while cold butter in the crumbs creates a crumbly texture.
- For extra spice, add a pinch of ground cloves or allspice to the crumb topping as well.
- Ensure not to overmix batter to keep the cake light and tender.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
