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Cozy Pumpkin Spice Crumb Cake Recipe

pumpkin spice crumb cake recipe
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Indulge in the ultimate fall treat with this amazing and cozy pumpkin spice crumb cake, featuring a moist pumpkin base topped with a generous, buttery crumb topping and a sweet glaze. It’s the perfect dessert or breakfast pastry for any autumn occasion.

Ingredients

Scale
  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Crumb Topping:
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, melted
  • For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 9-inch square pan.
  2. Make the Crumb Topping: In a medium bowl, combine 1 cup flour, ½ cup brown sugar, ½ cup granulated sugar, and 1 teaspoon cinnamon. Pour in the ½ cup melted butter and mix with a fork until large, moist crumbs form. Set aside.
  3. Combine Dry Ingredients (Cake): In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Cream Butter & Sugars (Cake): In a separate large bowl, using an electric mixer, cream together the softened butter, ¾ cup granulated sugar, and ½ cup brown sugar until light and fluffy.
  5. Add Eggs & Wet Ingredients (Cake): Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, buttermilk, and vanilla extract until just combined.
  6. Combine Wet & Dry (Cake): Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  7. Assemble the Cake: Pour the cake batter evenly into the prepared baking pan. Sprinkle the crumb topping evenly over the batter.
  8. Bake: Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached. (Baking time may vary slightly depending on pan size).
  9. Cool: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before making the glaze.
  10. Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk/cream, and vanilla extract until smooth and drizzle-able. If too thick, add more milk; if too thin, add more powdered sugar.
  11. Serve: Drizzle the glaze over the cooled or slightly warm cake. Cut into squares and serve warm or at room temperature.

Notes

For an extra cozy touch, serve this crumb cake warm with a dollop of whipped cream or a scoop of vanilla bean ice cream. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Find it online: https://seasonedrecipe.com/pumpkin-spice-crumb-cake-recipe/