Pumpkin Spice Crumb Cake

This pumpkin spice crumb cake is a fall favorite, combining a moist pumpkin base with a buttery, spiced crumb topping. Topped with a drizzle of glaze, it’s perfect for breakfast, dessert, or an afternoon treat with coffee.

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Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree
• 1/4 cup milk

For the Crumb Topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Optional Glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp milk or cream
• 1/4 tsp vanilla extract

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Instructions

Prepare the Crumb Topping:

1. In a medium bowl, mix flour, brown sugar, cinnamon, and salt.
2. Stir in melted butter until crumbs form. Set aside.

Make the Cake:
3. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
5. In a large bowl, combine melted butter, granulated sugar, and brown sugar. Add eggs, vanilla, pumpkin puree, and milk, mixing until smooth.
6. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.

Assemble and Bake:
7. Pour the cake batter into the prepared dish and spread evenly. Sprinkle the crumb topping evenly over the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Add the Glaze (Optional):
9. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.

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Tips for the Perfect Crumb Cake

• Don’t overmix the batter: This ensures a light and tender cake.
• Even crumbs: Gently press the crumb topping into the batter for even coverage.
• Use pure pumpkin puree: Avoid pumpkin pie filling, which is pre-spiced and sweetened.

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Nutrition (Per Slice, Approx. 12 Slices)

• Calories: 320
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 180mg
• Carbohydrates: 45g
• Sugar: 28g
• Protein: 3g