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.
Ingredients
Scale
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
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