Pumpkin Spice Crumb Cake

Name: Pumpkin Spice Crumb Cake
Yield: 9
Ingredients: 12 tablespoons (1½ sticks) unsalted butter (melted and slightly cooled); Additional room temperature butter for greasing the pan; 2 cups (250g) all-purpose flour; ⅔ cup (packed; 133g) light brown sugar; 1½ teaspoons ground cinnamon; 1 teaspoon Diamond Crystal salt or ½ teaspoon Morton kosher salt; ½ teaspoon freshly grated nutmeg; ¼ teaspoon ground cloves; 1 cup (125g) all-purpose flour; 1 teaspoon Diamond Crystal salt or ½ teaspoon Morton kosher salt; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon ground cinnamon; 2 large eggs; ¾ cup plus 2 tablespoons pumpkin purée; ½ cup (100g) granulated sugar; ¼ cup (packed; 50g) light brown sugar; ½ cup vegetable oil; 1 tablespoon finely grated fresh ginger or ¼ teaspoon ground ginger; 1 teaspoon vanilla extract

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Pumpkin Spice Crumb Cake

Are you ready to indulge in a delightful autumn treat? Look no further than Pumpkin Spice Crumb Cake! This delectable dessert is the perfect combination of moist pumpkin cake and a crunchy crumb topping. With its warm spices and comforting flavors, it’s sure to become a favorite for pumpkin lovers everywhere.

Why Choose Pumpkin Spice Crumb Cake?

When the leaves start to change color and there’s a nip in the air, it’s time to embrace all things pumpkin. Pumpkin Spice Crumb Cake is the epitome of fall flavors. The rich pumpkin base is infused with warm cinnamon, nutmeg, and ginger, creating a symphony of tastes that will delight your senses.

Imagine sinking your teeth into a slice of moist, tender cake that’s bursting with the essence of pumpkin. The crumb topping adds a delightful crunch and a touch of sweetness that perfectly complements the spiced cake. It’s a harmonious blend of textures that will leave you craving for more.

The Perfect Treat for Any Occasion

Whether you’re hosting a cozy gathering or simply want to enjoy a delicious dessert on a chilly evening, Pumpkin Spice Crumb Cake is the answer. Serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgence.

This cake is versatile and can be enjoyed for breakfast, brunch, or dessert. Its comforting flavors and inviting aroma make it a wonderful addition to any table. The pumpkin spice cake is like a warm hug on a plate, providing a sense of comfort and nostalgia.

Simple to Make, Irresistible to Enjoy

Don’t be intimidated by the thought of baking a cake from scratch. Pumpkin Spice Crumb Cake is surprisingly easy to make. With just a few simple ingredients and a little bit of time, you’ll have a homemade dessert that will impress your family and friends.

The recipe is straightforward and can be adjusted to suit your preferences. Add a handful of chopped pecans or walnuts to the crumb topping for an extra layer of crunch. Drizzle a maple glaze over the cake for a touch of sweetness. The possibilities are endless, allowing you to customize this cake to your liking.

Frequently Asked Questions

1. Can I use canned pumpkin puree for this recipe?

Yes, you can use canned pumpkin puree. It’s a convenient option that yields excellent results.

2. Can I make this cake ahead of time?

Absolutely! Pumpkin Spice Crumb Cake can be made a day in advance and stored in an airtight container at room temperature.

3. Can I freeze this cake?

Yes, you can freeze Pumpkin Spice Crumb Cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator overnight before serving.

4. Can I substitute the spices?

If you prefer different spices or want to adjust the quantities, feel free to experiment. Just remember that the warm flavors of cinnamon, nutmeg, and ginger are what give this cake its signature taste.

5. Can I make this cake gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all your other ingredients are also gluten-free.

6. Can I use a different type of pan?

While a 9×9-inch square pan is recommended, you can use a round cake pan or even a loaf pan. Adjust the baking time accordingly, as different pans may require different baking times.

7. Can I add a cream cheese filling?

Yes, a cream cheese filling would be a delicious addition. Spread a layer of cream cheese filling over the pumpkin batter before adding the crumb topping.

8. Can I make this cake without the crumb topping?

Of course! If you prefer a simpler cake without the crumb topping, you can omit it. The pumpkin spice cake itself is still incredibly delicious and flavorful.

In Conclusion

Pumpkin Spice Crumb Cake is the ultimate fall dessert that will satisfy your pumpkin cravings. Its warm spices, moist pumpkin cake, and crunchy crumb topping create a delightful combination of flavors and textures. Whether enjoyed for breakfast, brunch, or dessert, this cake is sure to impress.

So, go ahead and embrace the flavors of autumn with this irresistible treat. Gather your ingredients, preheat your oven, and get ready to bake a cake that will fill your home with the comforting aroma of pumpkin spice. Indulge in a slice of Pumpkin Spice Crumb Cake and let the taste of fall envelop you.

Pumpkin Spice Crumb Cake

Servings9

12 tablespoons (1½ sticks) unsalted butter (, melted and slightly cooled)
Additional room temperature butter for greasing the pan
2 cups (250g) all-purpose flour
⅔ cup (packed; 133g) light brown sugar
1½ teaspoons ground cinnamon
1 teaspoon Diamond Crystal salt or ½ teaspoon Morton kosher salt
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (125g) all-purpose flour
1 teaspoon Diamond Crystal salt or ½ teaspoon Morton kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
2 large eggs
¾ cup plus 2 tablespoons pumpkin purée
½ cup (100g) granulated sugar
¼ cup (packed; 50g) light brown sugar
½ cup vegetable oil
1 tablespoon finely grated fresh ginger or ¼ teaspoon ground ginger
1 teaspoon vanilla extract

Preheat the oven to 350°F (180°C).
Butter an 8×8 (20×20 cm) baking pan and line it with parchment paper, making sure to leave some overhang on all sides. Butter the parchment paper as well.
In a medium bowl, whisk together 2 cups (250 g) of all-purpose flour, ⅔ cup (133 g) of light brown sugar, 1½ tsp of ground cinnamon, 1 tsp of Diamond Crystal or ½ tsp of Morton kosher salt, ½ tsp of freshly grated nutmeg, and ¼ tsp of ground cloves. Stir until most of the floury streaks are gone.
Add 12 Tbsp (1½ sticks) of melted unsalted butter to the streusel mixture and stir until well combined. Set aside.
In a large bowl, whisk together 1 cup (125 g) of all-purpose flour, 1 tsp of Diamond Crystal or ½ tsp of Morton kosher salt, 1 tsp of baking powder, ¼ tsp of baking soda, and ½ tsp of ground cinnamon.
In a separate medium bowl, whisk together 2 large eggs, ¾ cup plus 2 Tbsp of pumpkin purée, ½ cup (100 g) of granulated sugar, ¼ cup (50 g) of light brown sugar, ½ cup (100 g) of vegetable oil, 1 Tbsp of

baking, Cake, dessert, fall, nut-free, Pumpkin