Pumpkin Crumb Cake
This is the only pumpkin cake recipe I make. It has a spiced, fluffy and moist crumb with a crunchy and sweet topping. It’s the perfect breakfast, snack, or dessert cake.
Pumpkin Crumb Cake
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
Ingredients
Cake Batter
- 2 cups Granulated Sugar
- 3/4 cup Vegetable Oil
- 2 Large Eggs
- 15 oz can Pumpkin Purée
- 2 cups AP Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ground Clove
- 1/4 tsp Kosher Salt
Crumb Topping
- 1 stick (4oz) Unsalted Butter, melted
- 1 cup AP Flour
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Kosher Salt
Instructions
- Preheat oven to 350F.
- Line a 8x8 square inch baking dish with parchment paper and baking spray.
- Combine all crumb topping ingredients in a bowl and mix until a wet sand texture forms and set aside.
- In a large mixing bowl, whisk together sugar, oil, eggs and pumpkin purée.
- Whisk in salt, baking powder, baking soda, flour and spices until a smooth batter forms.
- Pour batter into prepared baking dish and cover with crumb topping.
- Lightly press the crumb topping into the batter.
- Bake for about 60-75 minutes or until a knife comes out clean in the center.
- Allow to cool in the pan for about 10 minutes, then transfer cake to a wire cooling rack and serve at room temperature.
