pumpkin spice crumb cake

Introduction:

As the leaves start to turn and the air gets crisp, there’s nothing quite like the comforting flavors of pumpkin spice to usher in the fall season. Whether you’re planning a cozy brunch or simply looking for a sweet treat to enjoy with your afternoon coffee, this Pumpkin Spice Crumb Cake is the perfect recipe to add to your autumn baking repertoire. Rich with the flavors of cinnamon, nutmeg, and cloves, this cake combines a moist pumpkin base with a buttery crumb topping and a drizzle of sweet vanilla icing. Let’s dive into the recipe!

Ingredients:

Before you begin, gather the following ingredients to create this delightful Pumpkin Spice Crumb Cake.

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:

1. Prepare the Crumb Topping:

• Preheat the oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking pan.
• In a medium bowl, mix together 1 cup of all-purpose flour, 1 cup of packed light brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of fine salt.
• Cut in the cold butter using a pastry cutter or your hands until the mixture forms large crumbs. Set aside.

2. Make the Cake Batter:

• In a large bowl, combine 2 cups of all-purpose flour, 3 teaspoons of baking powder, 1 teaspoon of fine salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
• In another bowl, whisk together 1 1/4 cups of pumpkin puree, 1/2 cup of vegetable oil, and 2 cups of granulated sugar until well blended.
• Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.
• Gradually add the dry ingredients to the pumpkin mixture, alternating with 1 cup of buttermilk. Begin and end with the dry ingredients, mixing just until combined.
• Pour the batter into the prepared baking pan, spreading it evenly.
• Sprinkle the crumb topping evenly over the batter.

3. Bake:

• Bake the cake in the preheated oven for 30-35 minutes for a 9×9-inch pan or 20-25 minutes for a 9×13-inch pan. The cake is done when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs clinging to it.
• Let the cake cool slightly on a wire rack.

4. Prepare and Add the Vanilla Icing:

• In a small bowl, mix together 1 cup of powdered sugar, 2 tablespoons of milk, and 1/4 teaspoon of vanilla extract until smooth.
• Drizzle the icing over the warm cake for a beautiful finish.

Serving Suggestions:

This Pumpkin Spice Crumb Cake is best served slightly warm, allowing the flavors to shine and the crumb topping to melt in your mouth. Pair it with a hot cup of coffee or tea for a cozy treat. It also makes a wonderful addition to a fall brunch spread or a sweet finish to a holiday meal.

Storage Tips:

Store any leftovers in an airtight container at room temperature for up to three days. If you’d like to keep it longer, this cake freezes well—just wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw it at room temperature before serving.

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