Pumpkin Crumb Cake
User Reviews
4.6
Pumpkin Crumb Cake
Description
Pumpkin Crumb Cake combines pumpkin puree with flour, sugar, baking powder, salt, and warm spices including ginger, cinnamon, nutmeg, and cloves to establish a warmly spiced base. Cold unsalted butter is incorporated into the dry ingredients using a food processor to form coarse crumbs, a portion of which is set aside mixed with cinnamon for the crumb topping.
The wet ingredients—eggs, pumpkin puree, and sour cream—are whisked together until smooth and then combined gently with the flour mixture to produce a tender batter without overmixing. The batter is spread evenly into a prepared square baking dish and topped with the reserved cinnamon crumb mixture.
When baked at 350°F, the cake develops a moist interior with softness from the pumpkin and sour cream, complemented by the crunchy, buttery crumb topping seasoned with cinnamon. The spices lend warmth and complexity without overwhelming the pumpkin’s natural flavor.
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cinnamon plus another 1/4 for topping
- 1/4 tsp nutmeg fresh grated
- 1/4 tsp cloves ground
- 1 cup butter cold unsalted
- 2 large egg
- 1 cup pumpkin puree not pie filling!, canned
- 1/4 cup sour cream
Instructions
- Preheat your oven to 350F.
- Spray a 9x9 square baking dish with cooking spray. I like to line it with sheets of parchment with long ends, so I can lift it out after baking for easy cutting. This is totally optional.
- Put the flour, sugar, baking powder, salt, and spices in the bowl of a food processor fitted with the blade. Pulse to combine everything well.
- Cut the cold butter into pieces and add them to the processor. Process by pulsing repeatedly until the butter has been incorporated and the mixture has a crumbly texture. About 20-30 pulses, more or less.
- Remove a cup of the dry mixture and put in a small bowl. Toss with 1/4 teaspoon of cinnamon and set aside for the topping.
- Whisk the eggs, pumpkin, and sour cream together in a large mixing bowl until smooth. Add in the flour mixture and stir just until everything is mixed, but don't over beat it.
- Spread the batter in the prepared pan, evening it out with a spatula. Sprinkle the reserved crumbs evenly over the top.
- Bake for approximately 55-60 minutes, or until risen in the center and a toothpick comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 235mg | 10% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 3725IU | 75% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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