Description
This moist and flavorful Pumpkin Crumb Cake combines the warm spices of pumpkin pie spice with a tender cake base and a buttery, crumbly topping. Perfect for fall or any time you crave a comforting, sweet treat, this cake offers a delightful balance of soft pumpkin cake and crunchy streusel, finished with a light dusting of powdered sugar.
Ingredients
Crumb Topping
- 1 3/4 cups cake flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted
Cake Batter
- 2 cups cake flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line an 8 x 8-inch square baking pan with parchment paper, leaving some overhang on the sides to make removing the cake easier later. Set the pan aside.
- Make the Crumb Topping: In a bowl, combine the flour, granulated sugar, light brown sugar, cinnamon, baking soda, and salt. Pour the melted butter over the dry ingredients and mix thoroughly until the mixture forms coarse pebbles. Set aside.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the cake flour, granulated sugar, pumpkin pie spice, baking soda, baking powder, and salt. Using a hand or stand mixer, add the pumpkin puree, eggs, egg yolk, buttermilk, vegetable oil, and vanilla extract. Mix on medium speed until the batter is smooth and well combined, stopping occasionally to scrape down the bowl sides.
- Assemble the Cake: Pour the pumpkin batter evenly into the prepared pan. Evenly sprinkle the crumb topping over the batter, breaking apart any large clumps. Start distributing crumbs from the edges toward the center for even coverage.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean without wet batter or crumbs clinging to it.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 30 minutes. Using the parchment paper overhang, lift the cake out of the pan carefully. Dust the top generously with powdered sugar before slicing and serving.
Notes
- Use cake flour to ensure a tender crumb; all-purpose flour will work but may result in a denser cake.
- Make sure pumpkin puree is pure and not pumpkin pie filling which contains added spices and sugar.
- If you don’t have buttermilk, use regular milk with 1 tablespoon of vinegar or lemon juice added and rested for 5 minutes.
- The crumb topping can be prepared while the oven preheats to save time.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be served warm or at room temperature and pairs well with a cup of coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
