Bakery-Style Pumpkin Crumb Cake
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5.0
3 reviews
Excellent
Bakery-Style Pumpkin Crumb Cake
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This moist, tender Pumpkin Crumb Cake is a pumpkin lover's dream come true! Both the cake and the thick, buttery, warm-spiced crumble come together with one bowl, no mixer necessary!
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Ingredients
For the crumb topping:
- 1 cup all-purpose flour
- ¾ cup packed light brown sugar
- 1 ½ teaspoon pumpkin pie spice
- 6-7 tablespoons melted butter
For the cake:
- 3 large eggs
- 1 ½ cups pumpkin puree
- ⅔ cup avocado, sunflower, grape seed or any mild-flavored oil
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
For the optional vanilla glaze:
- 1 cup powdered sugar
- 2 tablespoons half & half or cream
- ½ teaspoon vanilla extract or vanilla bean paste
- ⅛ teaspoon almond extract optional
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Instructions
For the prep:
- Preheat the oven to 350˚F.
- Spray a 9-inch round cake pan with baking spray. Rub with a small piece of paper toweling to coat all of the surfaces. Line the bottom of the pan with a round of parchment paper Set aside.
- Line a sheet pan with foil. Set aside.
For the crumb topping:
- Make the crumble first by combining the flour, sugar and pumpkin pie spice in a medium size bowl. Stir well to combine all the ingredients.
- Drizzle the flour mixture with 6 tablespoons of melted butter then stir, stir, stir with a fork. Stir until there is no more flour at the bottom of the bowl and the mixture is forming into small clumps. If the mixture seems a little dry, drizzle with a bit more melted butter and stir again with a fork. Set aside.
For the cake:
- Crack eggs into a medium-large bowl and whisk well for 30 seconds.
- Add pumpkin and whisk until smooth then add the oil, white and brown sugars and vanilla. Whisk it all together until nice and smooth.
- Sprinkle the pumpkin pie spice, cinnamon, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.
- Add the flour and stir just until the flour has disappeared and the batter is smooth.
- Transfer the batter to the prepared pan. Smooth the top and scatter the crumb mixture over the top.
To bake:
- Place the cake pan on the prepared sheet pan and bake for 50-60 minutes. (The best way to determine doneness and a perfect cake is to check the temperature of the center of the cake with an instant thermometer. It will read 195-205˚F when done.) Don’t worry if it takes a little more or less time. Every oven is different!
- NOTE: Because this cake takes 50-60 minutes to bake I like to take the foil and pull it up around the edges of the cake after it’s been baking for 30 minutes. This ensures that the sides don’t get too brown. I also take an additional piece of foil and loosely tent the top of the cake after 30 minutes to prevent it from getting too brown.
- Cool for 20 minutes, then turn out onto a dinner plate. Place a cooling rack on top of the (upside down cake) and flip one more time so the crumb topping is facing up. Cool completely before adding the vanilla bean drizzle.
For the optional vanilla glaze:
- Combine the powdered sugar, half & half (or cream), vanilla extract and almond extract (optional) in a small bowl. Whisk until smooth.
- Drizzle over the cooled cake.
To store:
- Store at room temperature, covered for up to 2 days. This cake also freezes well!
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
72g
(24%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
244mg
(10%)
Potassium
159mg
(5%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
4952IU
(99%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 72g | 24% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 244mg | 10% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 4952IU | 99% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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