Description
A moist and flavorful Pumpkin Spice Crumb Cake featuring a tender pumpkin-infused cake layered with a spiced buttery crumb topping, perfect for autumn gatherings and festive occasions.
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 and prepare dish: Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 13 inch baking dish to prevent sticking.
- Mix dry ingredients for cake: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Blend wet ingredients: In the bowl of an electric mixer, beat together the room temperature butter and pumpkin puree until well combined; slight texture is acceptable. Add the granulated sugar and beat until fully incorporated. Then beat in the eggs and vanilla extract thoroughly.
- Combine wet and dry ingredients: Add the flour mixture to the mixing bowl in three separate additions, alternating with the milk. Beat on low speed just until the batter is smooth and there are no visible streaks of flour. Avoid overmixing.
- Make 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.
- Assemble the cake: Pour half of the pumpkin batter into the prepared baking dish, spreading it evenly. Sprinkle half of the crumb topping evenly over this layer. Then, add the remaining batter on top, followed by the rest of the crumbs.
- Bake the cake: Place the dish in the preheated oven and bake for 55 minutes until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Notes
- This cake freezes beautifully wrapped tightly to maintain freshness—thaw overnight in the refrigerator before serving.
- If you prefer a dairy-free version, substitute milk with almond or oat milk and use vegan butter alternatives.
- For enhanced spice flavor, toast the spices lightly before adding to the dry ingredients.
- Room temperature butter is essential for smooth mixing of the wet ingredients; do not use melted butter.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
