Description
This Pumpkin Crumb Cake is a moist and spiced autumn favorite featuring a tender pumpkin-infused batter topped with a buttery, crunchy crumb topping. Perfect for a cozy breakfast or a festive dessert, it combines the warm flavors of pumpkin pie spice with a delightful crumbly texture and a dusting of powdered sugar.
Ingredients
Crumb Topping
- 1 3/4 cups cake flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
Cake Batter
- 2 cups cake flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
Finishing
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8 x 8-inch square baking pan with parchment paper, ensuring there is enough overhang on all sides to lift the cake out easily after baking. Set the pan aside.
- Make the Crumb Topping: In a bowl, stir together the 1 3/4 cups cake flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Pour the melted butter over the dry ingredients and mix thoroughly until the mixture resembles coarse pebbles. Set aside.
- Prepare the Cake Batter: In a large mixing bowl, combine 2 cups cake flour, 1/2 cup granulated sugar, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Using a hand or stand mixer, add the pumpkin puree, eggs, the extra egg yolk, buttermilk, vegetable oil, and vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
- Assemble the Cake: Pour the batter evenly into the prepared pan. Sprinkle the crumb topping evenly on top, breaking apart any large chunks. Start adding crumbs from the edges inward to cover the surface uniformly.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean without crumbs.
- Cool and Finish: Remove the cake from the oven and allow it to cool for about 30 minutes in the pan. Then, carefully lift the cake out using the parchment paper overhang. Dust the top of the cake with powdered sugar before slicing and serving.
Notes
- Ensure the pumpkin puree is well drained if it is very wet to avoid a soggy cake.
- The buttermilk can be substituted with regular milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Use parchment paper for easy removal and cleaner edges.
- Store cake in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days.
- For a richer flavor, try adding chopped nuts like pecans to the crumb topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
