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Pumpkin Crumb Cake

Pumpkin Crumb Cake
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This Pumpkin Crumb Cake is a cozy, moist dessert perfect for fall, featuring warm spices and a crunchy streusel topping. Ideal for breakfast, dessert, or a snack, it combines simple pantry ingredients to deliver a tender, flavorful cake with a delightful texture contrast that everyone will love.

Ingredients

Scale

Cake Ingredients

  • 1 3/4 cups pumpkin puree
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract

Crumb Topping Ingredients

  • 1/2 cup cold unsalted butter, diced
  • 3/4 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup oats (optional)
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare the Crumb Topping: Combine cold, diced butter with flour, sugars, oats (optional), and cinnamon in a bowl. Use your fingers or a pastry cutter to mix until coarse crumbs form. Chill the mixture while preparing the cake batter to keep the topping crumbly and rich.
  2. Mix the Wet Ingredients: In a large bowl, beat together pumpkin puree, eggs, melted butter, and vanilla extract until smooth. This ensures a moist, flavorful cake base with perfect spice integration.
  3. Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mixing well distributes the leavening agents and spices evenly for consistent flavor.
  4. Fold Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, stirring gently just until incorporated. Avoid overmixing to maintain a tender, soft crumb.
  5. Assemble and Bake: Pour the batter into a greased 9×13-inch pan and evenly sprinkle the chilled crumb topping over the batter. Bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before slicing for best texture.

Notes

  • Cold butter in crumb: Keep the butter cold when mixing the topping for perfect crunchy crumbs.
  • Don’t overmix: Stir batter just enough to combine ingredients to avoid a tough cake.
  • Measure flour properly: Spoon and level flour into measuring cup to avoid a dense cake.
  • Let the cake cool: Cool for 15-20 minutes before cutting to let crumb topping set properly.
  • Use fresh spices: Freshly ground cinnamon and nutmeg elevate the flavor profile significantly.

Nutrition

Keywords: pumpkin crumb cake, fall dessert, moist pumpkin cake, streusel topping, autumn baking, gluten-free pumpkin cake

Find it online: https://mydishez.com/pumpkin-crumb-cake/