Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake Recipe

Pumpkin Spice Crumb Cake is the perfect seasonal treat that combines the warmth of pumpkin spice with the delightful texture of a crumb topping. This cake is not only easy to make but also delivers a comforting and delicious dessert that’s perfect for fall gatherings, holiday brunches, or just a cozy night in. With its soft and moist cake base, spiced with cinnamon, nutmeg, ginger, and cloves, and topped with a buttery, sweet crumb topping, this cake is sure to become a favorite.

Why You’ll Love This Pumpkin Spice Crumb Cake

Pumpkin spice is a quintessential flavor of fall, and this cake captures all the best elements of the season. The moist and tender crumb, combined with the crunch of the crumb topping, creates a wonderful contrast in textures. The vanilla icing drizzle adds just the right amount of sweetness, making each bite a perfect balance of flavors. Plus, it’s easy to make and perfect for sharing!

Ingredients for Pumpkin Spice Crumb Cake

For the Crumb Topping

• 1 cup all-purpose flour: This forms the base of the crumb topping.
• 1 cup packed light brown sugar: Adds sweetness and depth of flavor.
• 1 teaspoon ground cinnamon: Adds warmth and spice.
• 1/2 teaspoon ground nutmeg: Provides a subtle, earthy flavor.
• 1/4 teaspoon fine salt: Enhances the flavors and balances the sweetness.
• 1/2 cup unsalted butter, cold and cut into small cubes: Creates a rich, crumbly topping.

For the Cake

• 2 cups all-purpose flour: The foundation of the cake’s structure.
• 3 teaspoons baking powder: Helps the cake rise.
• 1 teaspoon fine salt: Balances the sweetness and enhances the other flavors.
• 1 teaspoon ground cinnamon: For that signature pumpkin spice flavor.
• 1/2 teaspoon ground ginger: Adds a hint of spice and warmth.
• 1/4 teaspoon ground nutmeg: Complements the cinnamon and ginger.
• 1/4 teaspoon ground cloves: A powerful spice that adds depth.
• 1 1/4 cups pumpkin puree: Provides moisture and that classic pumpkin flavor.
• 1/2 cup vegetable oil: Keeps the cake moist.
• 2 cups granulated sugar: Sweetens the cake.
• 2 large eggs, room temperature: Adds structure and richness.
• 1 teaspoon vanilla extract: Enhances the flavor.
• 1 cup buttermilk or milk, room temperature: Adds moisture and a slight tang.

For the Vanilla Icing

• 1 cup powdered sugar: The base of the icing.
• 2 tablespoons milk: To thin out the icing.
• 1/4 teaspoon vanilla extract: Adds flavor to the icing.

Instructions for Making Pumpkin Spice Crumb Cake

Step 1: Prepare the Crumb Topping

1. Preheat your oven to 350°F (175°C). Begin by preheating your oven, ensuring it’s ready when the cake batter is prepared.
2. Prepare the baking pan. Spray a 9×9-inch square or 9×13-inch rectangle baking pan with baking spray and set it aside.
3. Mix the dry ingredients for the topping. In a medium bowl, whisk together the flour, light brown sugar, cinnamon, nutmeg, and salt.
4. Incorporate the butter. Cut in the cold butter cubes using a pastry cutter or your hands until the mixture forms large crumbs. Set the crumb mixture aside.

Step 2: Prepare the Cake Batter

1. Mix the dry ingredients for the cake. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
2. Combine wet ingredients. In another large bowl, whisk together the pumpkin puree, vegetable oil, and granulated sugar until smooth.
3. Add the eggs and vanilla. Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine dry and wet ingredients. Gradually add the dry ingredients to the pumpkin mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing until just combined.
5. Prepare for baking. Pour the cake batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping over the batter, gently pressing it into the cake.

Step 3: Bake the Cake

1. Bake the cake. Place the cake in the preheated oven and bake for 30-35 minutes. For a 9×13-inch pan, check for doneness at 20-25 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
2. Cool the cake. Allow the cake to cool slightly in the pan before adding the glaze.

Step 4: Prepare and Add the Vanilla Icing

1. Mix the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and lump-free.
2. Drizzle the icing. Drizzle the icing over the warm crumb cake.
3. Serve and enjoy! Slice the cake, serve it, and enjoy the warm, spiced flavors of this delicious Pumpkin Spice Crumb Cake.

Tips and Tricks for the Perfect Pumpkin Spice Crumb Cake

• Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature for a smoother batter and even baking.
• Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake.
• Cutting Butter into the Crumb Topping: Cold butter is key to a perfect crumb topping. Use a pastry cutter or your fingers to blend until large crumbs form.
• Storing the Cake: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutritional Facts (Per Serving)

• Calories: 390 kcal
• Carbohydrates: 56g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 350mg
• Fiber: 2g
• Sugar: 36g

FAQ About Pumpkin Spice Crumb Cake

1. Can I make this cake ahead of time? Yes, you can make the cake a day in advance. Store it in an airtight container at room temperature and add the icing just before serving.

2. Can I use fresh pumpkin instead of canned pumpkin puree? Absolutely! Just make sure the fresh pumpkin is cooked and pureed until smooth. Also, drain any excess moisture to avoid a soggy cake.

3. How do I prevent the crumb topping from sinking into the cake? To keep the crumb topping on top, make sure it’s pressed gently into the batter but not too much. The batter should be thick enough to support the topping.

4. Can I freeze Pumpkin Spice Crumb Cake? Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

5. What can I substitute for buttermilk? If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

This Pumpkin Spice Crumb Cake is the ultimate fall treat, combining warm spices with a moist cake and crunchy crumb topping. Perfect for any occasion, this cake is sure to impress your family and friends. Enjoy it with a cup of coffee or as a sweet end to a holiday meal!

Pumpkin Spice Crumb Cake

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• Author: recipevalue.com
• Total Time: 1 hour
• Yield: 12-16 servings 1x
• Diet: Vegetarian

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Description

The Pumpkin Spice Crumb Cake is a warm, spiced dessert that features a moist pumpkin-flavored cake topped with a buttery crumb topping and a drizzle of vanilla icing. Perfect for fall gatherings or as a comforting treat, this cake combines the seasonal flavors of cinnamon, nutmeg, ginger, and cloves.

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Ingredients

Scale 1x2x3x

For the Crumb Topping:

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, cold and cut into small cubes

For the Cake:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/4 cups pumpkin puree
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk or milk, room temperature

For the Vanilla Icing:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

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Instructions

• Prepare the Crumb Topping:
  • Preheat the oven to 350°F (175°C).
  • Mix flour, brown sugar, cinnamon, nutmeg, and salt.
  • Cut in cold butter until large crumbs form. Set aside.
• Prepare the Cake Batter:
  • Mix flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • In a separate bowl, whisk together pumpkin puree, vegetable oil, and sugar.
  • Add eggs one at a time, then stir in vanilla extract.
  • Gradually add dry ingredients to the pumpkin mixture, alternating with buttermilk.
  • Pour the batter into a greased 9×9-inch or 9×13-inch baking pan.
  • Sprinkle the crumb topping over the batter.
• Bake:
  • Bake for 30-35 minutes (20-25 minutes for a 9×13-inch pan) or until a toothpick comes out mostly clean.
  • Let cool slightly.
• Prepare and Add Icing:
  • Mix powdered sugar, milk, and vanilla extract until smooth.
  • Drizzle icing over the warm cake.

Notes

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Substitute: If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 390 kcal
• Sugar: 36g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

Keywords: Pumpkin Spice Crumb Cake