Pumpkin Spice Crumb Cake Recipe
A layer of pecan-studded crumbs over soft spiced cake makes Pumpkin Spice Crumb Cake a seasonal favorite that’s as lovely for brunch as it is for dessert.
Servings: 12 slices
Calories: 416kcal
Ingredients
For the Pecan Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 cup cake flour +2 tbsp
- 1 tsp pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup pecans chopped
- 8 tablespoons unsalted butter melted
For the Spiced Pumpkin Cake
- 1/2 cup vegetable oil
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup sour cream OR Greek yogurt OR buttermilk
- 2 tsp vanilla extract
- 2 eggs
- 1 cup all purpose flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice heaping
Instructions
To Make the Topping
- In a medium-sized mixing bowl, whisk together the sugars, cake flour, pumpkin pie spice, salt, and pecans. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.
To Make the Cake
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside. NOTE: You can use parchment paper in the square dishes for easier removal. You will need to lightly spray it with baking spray.
- In a large mixing bowl or the bowl of a stand mixer, beat the oil, sugars, pumpkin purée, sour cream, and vanilla extract. When the mixture is smooth, add the eggs one at a time.
- In a small mixing bowl, whisk together the flours, baking soda, baking powder, salt, and pumpkin pie spice.
- With mixing speed on low, gradually add the dry ingredients, mixing until combined (overmixing will create a dry, tough crumb). You can use a spatula to fold in the dry ingredients if you wish – no more than 20 strokes/folds.
- Pour the cake batter into the prepared pan, spreading it into an even layer. Cover with the crumb mixture. You will have to break the crumbs into smaller pieces.
- Place in the oven and bake for 30–40 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles (note that baking time will vary depending on the type and size of the pan you use). Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving. Top with a dusting of powdered sugar if desired.
Notes
-Chocolate chips or cranberries make great additions to the cake base. Use 1/2 cup mini chips or 3/4 cup quartered cranberries, folded in with the dry ingredients.
STORE Spiced Pumpkin Cake on the countertop for up to 4 days. This cake tends to dry out if left uncovered, so make sure it’s always wrapped tightly with plastic wrap or placed in an airtight container. Leftovers will also keep well in the refrigerator for up to a week when sealed in a Ziploc bag or covered snugly with plastic wrap.
To FREEZE, wait until the cake is completely cooled. Wrap individual slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe storage bag. It’ll keep well in the freezer for up to 3 months. Let it thaw at room temperature before serving, or REHEAT it in the microwave for 15–20 seconds.
Nutrition
Serving: 12serving | Calories: 416kcal | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 293mg | Potassium: 136mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3514IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
