Pumpkin Spice Crumb Cake Recipe
Crumb cakes are delicious and I have made classic New York crumb cakes and Chocolate Strawberry crumb cakes. When I found a can of pumpkin in the pantry I really didn’t start out to make a crumb cake. In fact I almost made a pumpkin pie! I suspect I bought two cans at Thanksgiving and only used one of them. So in deciding what to do with this errant can I started looking through my cookbooks and I combined a couple of different ideas to come up with this pumpkin cake recipe.
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Pumpkin Spice Crumb Cake Recipe
Serves 9
For the Crumb Toppins
- 8 TBS unsalted butter melted, kept warm
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 3/4 cups cake flour
For the Cake:
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- 1/2 cup unsalted butter, melted and slightly cooled
- 2 1/2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 TBS Hawaij seasoning or equal parts cinnamon, ginger, cardamom and allspice
- 2 large eggs
- 1 1/2 cups brown sugar
- 1 15oz can solid pack pumpkin
powdered sugar for dusting
Make the Crumb Topping
- Add the flour, sugar, salt, cinnamon, cloves and cardamom to a medium bowl. Stir to combine. Pour in the melted butter and stir until crumbs form. Set aside
Make the Cake
- Preheat the oven to 350
- Grease a 9″ square pan and line with parchment or foil, leaving enough to overhang on two sides to make removing the cake easy. Grease the foil/parchment
- In a medium bowl whisk together the flour, baking soda, salt, and spices
- In a large bowl whisk together the eggs, sugar butter and pumpkin.
- Pour the wet ingredients into the dry and fold just until combined.
- Add the batter to the prepared pan and smooth with a spatula
- Top with the crumb topping being sure to break up any overly large pieces.
- Bake in the preheated oven for 45 to 50 minutes until a tester comes out clean.
- Cool on a wire rack for about 10 minutes then remove from the pan to cool completely
- Dust with powdered sugar before serving
How Was the Pumpkin Spice Crumb Cake Recipe?
It was downright delicious. The pumpkin made the cake really moist and the spices – well, these spices are my favorites. They gave the cake a little bit of heat and it was delightful with the sweet crumbs. I will want to keep pumpkin in my pantry all year round so I can make this any time the mood might strike.
