🍁 Pumpkin Spice Crumb Cake
🛒 Ingredients
Pumpkin Cake
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1¾–2 cups all‑purpose flour
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1–2 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger + cloves)*
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1 tsp baking powder
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½–1 tsp baking soda
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¼–½ tsp salt
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½ cup granulated sugar
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½–1 cup brown sugar (packed)
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½ cup vegetable oil or butter (softened)
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2 large eggs
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1 cup pumpkin purée (not pie filling)
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1 tsp vanilla extract
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¼–½ cup milk or buttermilk (adjust for batter consistency)
Crumb Topping
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¾–1 cup all‑purpose flour
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½ cup packed brown sugar
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¼ cup granulated sugar
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1 tsp cinnamon
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Optional: ½ tsp nutmeg
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6–8 tbsp unsalted butter, melted or cold cubed
👩🍳 Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease and line a 9×13‑inch or 9‑inch square baking pan.
2. Make the Crumb Topping
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In a bowl, combine flour, brown sugar, granulated sugar, cinnamon (and nutmeg if using).
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Stir in butter until the mixture forms large, crumbly pieces.
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Set aside.
3. Mix the Cake Batter
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In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
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In another bowl, mix oil (or softened butter), sugars, eggs, pumpkin purée, vanilla, and milk until smooth.
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Gently fold the dry mixture into the wet until just combined.
4. Assemble
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Spread the cake batter evenly in the prepared pan.
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Sprinkle the crumb topping evenly over the batter.
5. Bake
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Bake 35–55 minutes (depending on pan size) until:
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A toothpick inserted comes out clean
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The crumb topping is golden and slightly crisp
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Let cool before cutting.
🍂 Serving Suggestions
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Dust with powdered sugar for a pretty finish.
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Serve warm with coffee or tea.
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Add a drizzle of vanilla or maple glaze for extra sweetness.
✨ Tips for Best Results
🔹 Don’t overmix the batter — it keeps the cake tender.
🔹 A mix of brown and white sugar in both cake and crumb adds richness.
🔹 If using buttermilk, the cake turns even fluffier and richer.
Would you like a glazed version (with a simple icing drizzle) or a mini muffin version of this recipe? 😋