Description
Seasonal warmth fills kitchens with pumpkin spice crumb cake, a delightful autumn treat that combines rich spices and tender crumb. Nostalgic flavors dance through each moist slice, inviting you to savor the comforting essence of fall’s most beloved dessert.
Ingredients
Scale
Main Cake Ingredients:
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
Dry Cake Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Additional Ingredients:
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) milk
Crumb Topping Ingredients:
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, melted
Instructions
- Prepare the workspace by heating the oven to 350°F (175°C) and readying a 9×9-inch baking vessel with a light grease coating or parchment paper lining.
- Craft the crumbly topping by blending flour, brown sugar, aromatic spices, and a pinch of salt in a mixing bowl.
- Introduce melted butter to the dry mixture, stirring until clusters form with a rough, uneven texture. Reserve this topping to the side.
- Combine the dry cake ingredients in a separate bowl, whisking flour, leavening agents, salt, and warm spices until thoroughly integrated.
- In a larger mixing container, whisk granulated and brown sugars with vegetable oil until smooth and cohesive.
- Incorporate eggs individually, ensuring complete integration after each addition, then fold in vanilla and pumpkin puree.
- Gradually merge dry ingredients with the wet mixture, alternating with milk and mixing gently to maintain a tender crumb structure.
- Transfer the velvety batter into the prepared pan, smoothing the surface with a spatula for uniform distribution.
- Generously scatter the reserved crumb topping across the batter’s surface, creating an even, textured layer.
- Slide the pan into the preheated oven, allowing the cake to bake for 40-45 minutes until a inserted testing tool emerges clean and the topping achieves a golden-brown hue.
- Remove from the oven and let the cake rest within the pan for a minimum of 15 minutes to stabilize its structure.
- Optional: Dust with a delicate veil of powdered sugar before slicing and serving at a comfortable room temperature or slightly warm.
Notes
- Prevent dry cake by carefully measuring ingredients and not overmixing the batter, which can develop tough gluten and result in a dense texture.
- Swap vegetable oil with applesauce or Greek yogurt for a healthier version with reduced fat content while maintaining moisture.
- Customize the spice blend by adjusting cinnamon, nutmeg, and ginger quantities to match personal taste preferences or regional flavor profiles.
- Create a gluten-free alternative by substituting all-purpose flour with a cup-for-cup gluten-free flour blend, ensuring the cake remains tender and flavorful.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg