Description
Moist pumpkin crumb cake brings autumn’s warmth to your kitchen with rich spices and buttery crumble. Creamy pumpkin layer nestles between golden streusel, promising comfort in each delightful bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin purée (canned pumpkin)
- 1 ¼ cups all-purpose flour
- 1 cup sugar
- 2 eggs
- ¼ cup vegetable oil
Spices and Flavor Enhancers:
- 1 teaspoon pumpkin pie spice (or mix with ½ teaspoon cinnamon and a quarter each of ginger and nutmeg)
- 1 rounded teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
Topping and Drizzle Ingredients:
- ¼ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup chopped pecans
- 4 tablespoons (60 milliliters) melted butter
- ¼ cup brown sugar
- 1 cup confectioners’ sugar
- 2 teaspoons heavy cream or milk
- Pinch of salt
Instructions
- Warm the oven to 350°F (175°C) and prepare an 8-inch square baking dish by lightly greasing with butter or lining with parchment paper for effortless removal.
- Create the crumb topping by combining granulated sugar, all-purpose flour, ground cinnamon, and salt in a small mixing bowl. Fold in chopped nuts, then drizzle melted butter over the mixture, stirring until it forms a loose, textured crumble.
- In a separate small bowl, blend brown sugar with ground cinnamon to create a secondary flavor layer.
- Using a large mixing bowl, combine vegetable oil, eggs, granulated sugar, pumpkin puree, pumpkin pie spice, and baking powder. Mix on low speed for 1-2 minutes until the ingredients form a smooth, uniform batter.
- Carefully incorporate all-purpose flour into the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to maintain the cake’s tender texture.
- Pour approximately half the batter (about 13½ ounces or 383 grams) into the prepared pan, spreading it evenly across the bottom to create a uniform base.
- Sprinkle the brown sugar and cinnamon mixture over the initial batter layer for added depth of flavor.
- Carefully spread the remaining batter over the filling, ensuring complete and smooth coverage from edge to edge.
- Generously distribute the nutty crumb topping across the entire surface of the cake, creating a textured and flavorful crust.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with only dry crumbs, indicating complete baking.
- Allow the cake to cool completely on a wire rack, which helps set the texture and makes slicing easier.
- Prepare the glaze by whisking confectioners’ sugar with milk, adjusting consistency with additional cream if needed. Drizzle elegantly over the cooled cake.
- Carefully remove the cake from the pan using parchment paper edges, or slice directly in the baking dish if not using parchment.
- Store leftover cake in an airtight container at room temperature for up to 4-5 days, maintaining its moisture and flavor.
Notes
- Elevate your baking game with this mouthwatering pumpkin crumb cake that screams autumn comfort.
- Nutty crumb topping adds delightful crunch and warmth to every single bite of this seasonal dessert.
- Pumpkin’s rich, velvety texture blends perfectly with warm spices, creating a dessert that feels like a hug from grandma’s kitchen.
- Versatile recipe works brilliantly for breakfast treats, afternoon snacks, or elegant after-dinner desserts.
- Storage tip ensures you can enjoy this delectable cake for days, making meal prep and sweet cravings totally stress-free.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 318 kcal
- Sugar: 31g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 38mg