Description
Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Cream Cheese Layer (Optional):
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
For the Crumb Topping:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed brown sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, cold and cubed
For the Glaze (optional):
½ cup powdered sugar
2 tablespoons milk
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan, or line it with parchment paper.
In a large mixing bowl, combine 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Mix well.
In a separate bowl, whisk together 1 cup pumpkin puree, ¼ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Pour the entire cake batter into the prepared baking pan and spread it evenly.
In a small bowl, beat together 8 oz softened cream cheese, ¼ cup granulated sugar, 1 egg, and ½ teaspoon vanilla extract until smooth and creamy. (Optional)
Carefully spread the cream cheese mixture over the top of the cake batter, ensuring an even layer. (Optional)
In another bowl, prepare the crumb topping by combining ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, and 1 teaspoon ground cinnamon. Add ¼ cup cold, cubed unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cream cheese layer.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the optional glaze by whisking together the powdered sugar and milk until smooth.
Once the cake has cooled, drizzle the glaze over the top if desired.
Servings.
Servings: 8-10
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 350°F (175°C) and prepare your 9×9-inch pan. In a large bowl, thoroughly whisk together all the dry cake ingredients (flour, sugar, baking powder, baking soda, salt, and spices). In a separate bowl, whisk the wet ingredients (pumpkin puree, oil, eggs, vanilla) until completely smooth. Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
Pour the batter into your prepared pan and smooth the top. If using the cream cheese layer, beat the softened cream cheese with sugar, egg, and vanilla until creamy and lump-free. Dollop this over the cake batter and gently spread it into an even layer. For the crumb topping, combine the dry ingredients, then cut in the cold butter with a pastry blender or your fingertips until you have pea-sized crumbs. Sprinkle this evenly over the entire surface. Bake for 40-45 minutes. Cool completely before adding the optional glaze.
Serving Suggestions
This versatile cake is delicious served warm or at room temperature. For a decadent dessert, top a slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A warm cup of coffee, chai tea, or even a glass of cold milk makes the perfect accompaniment. For a festive brunch presentation, dust individual slices with powdered sugar instead of using the glaze.
How-to Summary
To make Pumpkin Crumb Cake: Mix dry and wet ingredients separately, then combine for the batter. Spread in a pan. Optionally, layer with a sweetened cream cheese mixture. Top with a buttery cinnamon crumb topping. Bake at 350°F for 40-45 minutes. Cool and drizzle with a simple milk glaze if desired.
Frequently Asked Questions
Can I use fresh pumpkin instead of puree?
Yes, but ensure it’s cooked, pureed, and drained of excess moisture to match the consistency of canned puree.
How should I store leftovers?
Store covered in the refrigerator for up to 5 days due to the cream cheese layer. Bring to room temperature or warm slightly before serving.
Can I make this cake without the cream cheese layer?
Absolutely. Simply omit that step—the spiced pumpkin cake with crumb topping is fantastic on its own.
Why did my crumb topping melt into the cake?
This happens if the butter was too soft or warm. Ensure your butter is very cold and your crumbs are pea-sized before sprinkling.
Can I freeze this cake?
Yes, for up to 3 months. Freeze unglazed, tightly wrapped slices. Thaw in the refrigerator and add glaze just before serving.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough, dense cake. Mix just until no dry streaks remain.
- Using warm butter for the topping: This creates a paste instead of crumbles. Butter must be cold.
- Not properly softening cream cheese: Lumpy cream cheese layer results from cold cheese. Let it sit at room temperature for 30-60 minutes.
- Overbaking: Check a few minutes before the timer ends. The cake is done when a toothpick inserted in the center comes out clean.
Conclusion
This Pumpkin Crumb Cake is the ultimate fall treat, combining moist, spiced pumpkin cake with a rich, creamy layer and a buttery crumb topping. Whether you serve it for breakfast, a snack, or dessert, its comforting flavors are sure to impress. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve bakery-quality results right in your own kitchen. Enjoy this delicious taste of the season!