Pumpkin Crumb Cake
Pumpkin Crumb Cake is a moist and flavorful homemade cake made with pumpkin puree and warm autumn spices.A buttery cinnamon streusel creates a sweet, crunchy topping that complements the soft cake underneath.The recipe uses everyday baking ingredients and straightforward preparation steps.It is suitable for breakfast, brunch, afternoon snacks, and special occasions.Serve it with coffee, tea, whipped cream, or a light dusting of powdered sugar.This comforting pumpkin dessert is especially enjoyable during fall and the holiday season.
Ingredients
For the Pumpkin Cake
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil or melted unsalted butter
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Cinnamon Crumb Topping
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch square baking pan with butter or cooking spray. Line the pan with parchment paper if desired to make removing the cake easier.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mixing these ingredients first helps distribute the leavening agents and spices evenly throughout the cake.
- In a separate large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil or melted butter, eggs, milk, and vanilla extract until smooth. Make sure the ingredients are well combined, but avoid excessive mixing.
- Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula or whisk just until no dry flour remains. Do not overmix, as this can make the finished cake dense rather than tender.
- In a separate bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until large, moist crumbs form. If the mixture looks too wet, add a little flour; if it looks too dry, add a small amount of melted butter.
- Pour the pumpkin batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping generously over the surface. Keep the topping in small and medium-sized clusters for a classic bakery-style appearance.
- Bake for approximately 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The topping should look golden brown, and the center should feel set. If the crumbs brown too quickly, loosely cover the cake with foil for the final part of baking.
- Allow the cake to cool in the pan for at least 20–30 minutes before slicing. For the optional glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle it over the cooled cake and let it set before serving.
Notes
- Use pure pumpkin puree: Choose plain pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
- Measure flour accurately: Spoon flour into the measuring cup and level it off instead of packing it down.
- Use room-temperature eggs: They blend more easily into the pumpkin mixture.
- Choose your preferred fat: Vegetable oil produces a particularly moist cake, while melted butter gives it a richer flavor.
- Keep the crumbs chunky: Mix the streusel until clusters form rather than blending it into a fine powder.
- Avoid overmixing: Stir the cake batter only until the ingredients are combined.
- Check for doneness: Baking times can vary by oven and pan size, so begin checking near the 40-minute mark.
- Cool before slicing: Allowing the cake to rest helps the crumb topping set and makes cleaner slices.