Description
Irresistible pumpkin crumb cake brings autumn comfort straight from grandma’s kitchen. Warm spices and buttery crumb topping create a delightful dessert you’ll crave during cool seasonal gatherings.
Ingredients
Scale
- 1 cup pumpkin purée (canned pumpkin)
- 1.25 cups all-purpose flour
- 1 cup sugar
- 2 eggs
- 0.25 cup vegetable oil
- 1 tsp pumpkin pie spice
- 1 rounded tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 0.25 cup sugar
- 0.25 cup all-purpose flour
- 1 tsp ground cinnamon
- 0.25 cup chopped pecans
- 4 tbsps (60 ml) melted butter
- 0.25 cup brown sugar
- 1 cup confectioners’ sugar
- 2 tsp heavy cream or milk
- Pinch of salt
Instructions
- Preparation: Preheat oven to 350°F (175°C) and grease an 8-inch square baking dish or line with parchment paper for easy removal.
- Crumb Topping: Mix granulated sugar, flour, cinnamon, and salt in a bowl. Incorporate chopped nuts and drizzle melted butter, stirring until a textured crumble forms.
- Flavor Accent: Blend brown sugar with ground cinnamon to create a rich secondary layer.
- Batter Creation: In a large mixing bowl, whisk vegetable oil, eggs, granulated sugar, pumpkin puree, pumpkin pie spice, and baking powder until smooth and uniform.
- Batter Completion: Gently fold all-purpose flour into the wet mixture, taking care not to overmix and preserve the cake’s delicate texture.
- Layer Assembly: Pour half the batter into the prepared pan, spreading evenly. Sprinkle the brown sugar-cinnamon mixture across the first layer, then carefully cover with remaining batter.
- Topping Application: Generously distribute the nutty crumb topping across the entire cake surface, creating a textured, flavorful crust.
- Baking Process: Bake for 45-50 minutes until a toothpick inserted into the center reveals only dry crumbs.
- Cooling and Finishing: Allow cake to cool completely on a wire rack. Prepare glaze by whisking confectioners’ sugar with milk, adjusting consistency as needed.
- Serving and Storage: Drizzle glaze over the cooled cake, remove from pan using parchment edges, and store in an airtight container at room temperature for up to 4-5 days.
Notes
- Master Mixing Technique: Gently fold flour into wet ingredients to prevent tough, dense cake texture; stop mixing as soon as flour disappears to preserve delicate crumb.
- Crumb Topping Secret: Ensure melted butter is slightly cooled before mixing with dry ingredients to create perfect, loose, and crumbly texture that won’t clump.
- Moisture Preservation Trick: Cool cake completely on wire rack to allow steam to escape, preventing soggy bottom and maintaining optimal cake structure.
- Storage Smart Tip: Wrap cake loosely in plastic wrap or store in airtight container to keep fresh, preventing moisture loss and maintaining soft, tender consistency.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 286
- Sugar: 24 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 36 mg