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Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake Recipe
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Indulge in the ultimate fall treat with this incredible Pumpkin Spice Crumb Cake, featuring a moist, spiced pumpkin cake base generously topped with a buttery, cinnamon-sugar crumb and a delightful vanilla glaze. Perfect for breakfast, brunch, or a festive dessert.

Ingredients

Scale
  • For the Crumb Topping:
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of ground cloves
  • ½ cup (1 stick) unsalted butter, melted
  • For the Pumpkin Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves)
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pie filling)
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk (or heavy cream)
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare Crumb Topping: In a medium bowl, combine 1 ½ cups flour, ½ cup granulated sugar, ½ cup brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves. Pour in the melted butter and mix with a fork or your fingers until large, moist crumbs form. Set aside.
  2. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.
  3. Make Pumpkin Cake Batter: In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice. In a separate large bowl, cream together the softened butter, 1 cup granulated sugar, and ½ cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain; do not overmix.
  5. Assemble & Bake: Pour the cake batter evenly into the prepared baking pan. Sprinkle the prepared crumb topping evenly over the cake batter, pressing down gently.
  6. Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the topping starts to brown too quickly, you can loosely tent it with foil.
  7. Make Vanilla Glaze: While the cake cools slightly, whisk together the powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl until smooth. Add more milk, ½ teaspoon at a time, if a thinner consistency is desired.
  8. Cool & Serve: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before drizzling with the vanilla glaze. Slice and serve warm or at room temperature.

Notes

Serve this pumpkin spice crumb cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. It also pairs wonderfully with a hot cup of coffee or tea.

Find it online: https://kierasrecipes.com/pumpkin-spice-crumb-cake-recipe/