About This Recipe
Pumpkin Spice Crumb Cake is a classic fall dessert featuring a moist, spiced pumpkin cake base and a generous layer of buttery crumb topping. This recipe follows traditional baking methods for creating a tender cake with a distinctive crumb structure.
Why You’ll Love This Recipe
This recipe produces a cake with balanced pumpkin flavor and warm spices. The textural contrast between the soft cake and crisp crumb topping is a key characteristic. The formula uses standard baking ingredients and techniques for consistent results.
Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For the Pumpkin Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
Step by Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch square baking pan.
- Prepare the crumb topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Pour the melted butter over the mixture and stir with a fork until crumbs form. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat the eggs into the butter mixture one at a time, followed by the pumpkin puree, buttermilk, and vanilla extract. The mixture may appear slightly curdled; this is normal.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the prepared crumb topping evenly over the batter.
- Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan set on a wire rack before serving.
FAQ
Can I use homemade pumpkin puree?
Canned pumpkin puree is typically used for its consistent texture and moisture content. Homemade puree may alter the final texture and baking time if it contains more water.
What is the purpose of buttermilk in this recipe?
Buttermilk reacts with the baking soda to leaven the cake, contributing to a tender crumb.
Why did my crumb topping sink into the batter?
This can occur if the batter is too thin or if the crumb topping is applied with too much pressure. Gently sprinkling the topping helps prevent this.
You Must Know
Properly measuring the flour is critical. The spoon-and-level method is recommended: spoon the flour into the measuring cup and level it off with a knife. Do not scoop the cup directly into the flour bag, as this leads to over-measuring and a dense cake. Ensure all ingredients, particularly the eggs and buttermilk, are at room temperature for proper emulsion and a uniform batter.
Storage Tips
Store the completely cooled cake covered at room temperature for up to two days. For longer storage, wrap tightly and refrigerate for up to five days. The cake can be frozen for up to three months; thaw overnight in the refrigerator before serving.