Of course! This Pumpkin Spice Crumb Cake is the ultimate fall treat. It features a moist, spiced pumpkin cake base topped with a buttery, crunchy crumb topping and a sweet vanilla glaze.
It’s easier to make than a layer cake but feels just as special.
Pumpkin Spice Crumb Cake
The perfect balance of tender cake, buttery crumb, and sweet glaze.
Ingredients
For the Crumb Topping:
· 1 cup (125 g) all-purpose flour
· 1/2 cup (100 g) light brown sugar, packed
· 1/4 cup (50 g) granulated sugar
· 1 teaspoon ground cinnamon
· 1/4 teaspoon salt
· 1/2 cup (115 g) unsalted butter, melted
For the Pumpkin Cake:
· 1 ¾ cups (220 g) all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground ginger
· 1/4 teaspoon ground nutmeg
· 1/4 teaspoon ground cloves
· 1/2 teaspoon salt
· 1/2 cup (115 g) unsalted butter, softened to room temperature
· 1 cup (200 g) granulated sugar
· 2 large eggs, at room temperature
· 1 cup (245 g) pure pumpkin puree (not pumpkin pie filling)
· 1 teaspoon vanilla extract
· 1/3 cup (80 ml) buttermilk* (or milk)
For the Vanilla Glaze (Optional but Recommended):
· 1/2 cup (60 g) powdered sugar
· 1-2 tablespoons milk or cream
· 1/4 teaspoon vanilla extract
· Pinch of salt
Instructions
- Prepare the Crumb Topping:
· In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
· Pour the melted butter over the mixture and stir with a fork until the mixture is completely moistened and forms clumps. It should resemble a coarse, sandy mixture with pebble-sized crumbs. Set aside.
- Make the Pumpkin Cake:
· Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch or 9×9 inch square baking pan, or line it with parchment paper.
· In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
· In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, cream the softened butter and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy.
· Beat in the eggs, one at a time, followed by the pumpkin puree and vanilla extract. The mixture may look slightly curdled—this is normal.
· With the mixer on low, gradually add the dry ingredients in two parts, alternating with the buttermilk. Mix only until just combined. Be careful not to overmix.
- Assemble and Bake:
· Pour the cake batter into your prepared pan and spread it into an even layer.
· Take handfuls of the crumb topping and break it up over the top of the batter, distributing it evenly and pressing down lightly.
· Bake for 40-50 minutes (the smaller 8×8 pan will take longer), or until a toothpick inserted into the center of the cake (try to avoid a big crumb spot) comes out clean or with a few moist crumbs.
· Place the pan on a wire rack and allow the cake to cool completely in the pan before glazing.
- Make the Glaze and Serve:
· In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, vanilla, and salt. Add more milk, a teaspoon at a time, until you reach a drizzle-able consistency.
· Drizzle the glaze over the completely cooled cake.
· Slice, serve, and enjoy!
Tips for the Best Crumb Cake:
· Room Temperature is Key: Using room temperature butter, eggs, and buttermilk ensures the batter mixes evenly and creates a tender crumb.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten and leads to a tough cake.
· No Buttermilk? Make a quick substitute: Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup, then add enough regular milk to reach the 1/3 cup line. Let it sit for 5 minutes before using.
· Testing for Doneness: The crumb topping will look golden brown and set. The best test is the toothpick in the cake layer underneath.
· Cooling is Crucial: This is a moist cake. If you try to cut it while it’s warm, it will be very crumbly. Letting it cool fully ensures clean slices.
· Storage: Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It also freezes beautifully (without the glaze) for up to 3 months.
This cake is perfect for a cozy weekend breakfast, a holiday brunch, or with a cup of coffee in the afternoon. Enjoy the taste of fall