Crumb Cake Recipe

Introduction

This moist and flavorful crumb cake combines the warmth of pumpkin and spices with a delightful crumb topping. Perfect for fall mornings or an afternoon treat, it’s easy to make and sure to impress.

Ingredients

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• Pinch cloves
• 1 1/4 cups pumpkin puree
• ½ cup butter (room temperature)
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk
• 1/2 cup cold butter, cubed (1 stick)
• 1 cup light brown sugar
• 1 cup flour (for crumbs)
• 1 teaspoon cinnamon (for crumbs)
• 1/2 teaspoon nutmeg (for crumbs)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9 x 13 inch baking dish.
2. Step 2: In a large bowl, whisk together 2 cups flour, baking powder, salt, 1 teaspoon cinnamon, ginger, nutmeg, and cloves until well combined.
3. Step 3: In the bowl of an electric mixer, beat together the ½ cup butter and pumpkin puree until evenly distributed, even if slightly chunky.
4. Step 4: Add granulated sugar to the mixture and beat until well combined. Then beat in the eggs and vanilla extract.
5. Step 5: Add the flour mixture to the wet ingredients in three parts, alternating with milk. Beat on low speed until no white streaks remain. Set the batter aside.
6. Step 6: To prepare the crumb topping, combine 1 cup flour, light brown sugar, 1 teaspoon cinnamon, nutmeg, and cold cubed butter in a medium bowl.
7. Step 7: Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the mixture forms small crumbs.
8. Step 8: Pour the batter into the prepared baking dish and evenly sprinkle the crumb topping over the batter.
9. Step 9: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the crumbs are golden brown.
10. Step 10: Allow the cake to cool before cutting and serving for best flavor and texture.

Tips & Variations

• Use canned pumpkin puree for convenience or homemade for fresher flavor.
• For a richer crumb topping, add a handful of chopped nuts like pecans or walnuts.
• Substitute half the milk with buttermilk for a tangier cake.

Storage

Store crumb cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to one week. Reheat gently in the microwave or oven to refresh the moist texture and crisp the topping before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast fresh pumpkin and puree it until smooth. Make sure it’s cooked and drained well to avoid excess moisture affecting the cake texture.

How do I keep the crumb topping from getting soggy?

Make sure to sprinkle the crumb topping evenly and bake the cake fully. Avoid covering it tightly while still warm, as steam can soften the crumbs. Cooling completely before storage helps maintain crunch.

Crumb Cake Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This delicious pumpkin crumb cake features a moist, spiced pumpkin base topped with a buttery, cinnamon-scented crumb topping. Baked to golden perfection, it’s a perfect treat for fall or any cozy occasion.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• Pinch cloves
• 1 1/4 cups pumpkin puree
• 1/2 cup butter (room temperature)
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Crumb Topping

• 1/2 cup cold butter, cubed (1 stick)
• 1 cup light brown sugar
• 1 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9 x 13 inch baking dish to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices and leavening agents.
3. Cream Butter and Pumpkin: Using an electric mixer, beat the room temperature butter and pumpkin puree together until well combined, even if slightly textured.
4. Add Sugar, Eggs, and Vanilla: Beat in the granulated sugar until well incorporated, then add the eggs one at a time followed by the vanilla extract, mixing thoroughly between each addition.
5. Combine Batter: Add the dry flour mixture to the wet ingredients in three parts, alternately adding the milk in between. Beat on low speed after each addition until the batter is smooth and no streaks of flour remain. Set the batter aside.
6. Prepare Crumb Topping: In a medium bowl, combine the flour, light brown sugar, cinnamon, and nutmeg. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture resembles small crumbs.
7. Assemble and Bake: Pour the batter into the prepared baking dish and evenly sprinkle the crumb topping over the surface. Bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 30 minutes before slicing and serving to enhance flavor and texture.

Notes

• Ensure butter for crumb topping is very cold to help create a crumbly texture.
• You can substitute pumpkin puree with canned pumpkin if fresh pumpkin is not available.
• For added texture, sprinkle chopped nuts like pecans over the crumb topping before baking.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• This cake pairs wonderfully with a dollop of whipped cream or a drizzle of cream cheese frosting.

Keywords: Crumb Cake, Pumpkin Cake, Fall Dessert, Spiced Cake, Pumpkin Crumb Cake