Pumpkin Crumb Cake
Indulge in the warm flavors of autumn with this Pumpkin Crumb Cake, a delightful blend of moist pumpkin cake topped with a buttery, cinnamon-spiced crumb layer. Finished with a sweet cinnamon glaze, this cake is perfect for breakfast, brunch, or dessert. Whether enjoyed with a cup of coffee in the morning or as a comforting treat after dinner, its rich flavors and inviting aroma will make it a seasonal favorite. Easy to prepare and sure to impress, this cake brings the essence of fall into every bite.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 cup pumpkin puree
- 1/2 cup unsalted butter (softened and melted)
- 2 large eggs
- 1/2 cup buttermilk
- Ground spices: cinnamon, nutmeg, ginger, cloves
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
- For the crumb topping: Combine flour, granulated sugar, brown sugar, and cinnamon in a bowl. Mix in melted butter until crumbly; set aside.
- For the cake: In another bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In a large bowl, cream granulated sugar and softened butter until fluffy. Add eggs one at a time and mix well.
- Stir in pumpkin puree until combined. Gradually add dry ingredients alternately with buttermilk; mix until just combined.
- Pour batter into prepared pan and sprinkle crumb topping evenly on top.
- Bake for 30-35 minutes until a skewer comes out clean. Cool completely on a wire rack.
- For the glaze: Whisk powdered sugar, milk, and cinnamon until smooth; drizzle over cooled cake.
Notes
Substitute walnuts or pecans in the crumb topping for added crunch. Try using maple syrup instead of granulated sugar for a unique twist.
Nutrition
Serving: 1slice (approximately 95g) | Calories: 290kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Unsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 180mg | Fiber: 1g | Sugar: 20g