Description
Irresistible pumpkin spice crumb cake delivers autumn’s warmest embrace with layers of buttery richness and classic seasonal spices. Cozy home bakers will delight in this simple yet elegant dessert that perfectly balances sweet crumble with moist cake.
Ingredients
Scale
Cake Base:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by warming it to 350F (175C). Coat a 9-inch square baking pan with grease and flour, or line with parchment paper for easy removal.
- Create the cake foundation by whisking dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves) in one bowl. In a separate container, blend wet components (pumpkin puree, vegetable oil, eggs, vanilla extract) until smooth.
- Gently fold wet and dry mixtures together, stirring minimally to prevent overmixing. The batter should look slightly lumpy but well-incorporated.
- Craft the crumb topping by combining flour, granulated sugar, brown sugar, and cinnamon. Incorporate cold butter using fingertips or a pastry cutter until the mixture transforms into irregular, coarse fragments.
- Transfer cake batter into prepared pan, spreading evenly across the surface. Generously distribute crumb topping across the entire cake layer.
- Slide the pan into preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- For an optional finishing touch, whisk powdered sugar and milk into a smooth glaze. Once cake has completely cooled, drizzle glaze artfully across the surface.
- Allow cake to rest at room temperature for optimal texture, then slice into square portions for serving.
Notes
- Swap pumpkin puree with mashed sweet potato or butternut squash for a unique twist on the classic recipe.
- Use gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
- Enhance the warmth of spices by toasting ground cinnamon, nutmeg, and cloves briefly in a dry pan before adding to the mix.
- Replace vegetable oil with melted coconut oil for a richer, more complex flavor profile that complements the pumpkin spice notes.
- Prep Time: 20-25 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 244 kcal
- Sugar: 16 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 37 mg