Pumpkin Crumb Cake
User Reviews
4.8
Pumpkin Crumb Cake
Description
The Pumpkin Crumb Cake uses a blend of eggs, granulated sugar, pumpkin puree, oil, pumpkin pie spice, and vanilla mixed with flour, baking powder, baking soda, and salt to form the moist spiced cake base. The crumb topping combines flour, sugars, salt, melted butter, and chopped pecans to add crunchy texture and nutty flavor on top. Baking at 350°F sets the batter and browns the topping, while a toothpick test ensures the cake's doneness.
The cake delivers tender crumb with a warm, aromatic spice mix and a buttery, pecan-enriched crisp topping. The pumpkin puree adds moisture and subtle earthiness, balanced by sweetness and vanilla notes. The crunchy topping contrasts nicely with the soft cake beneath.
Ideal served sliced for dessert or snack, it pairs well with coffee or tea. The recipe yields an 8x8-inch cake and requires cooling before serving to set the topping. Leftovers keep well refrigerated.
The original recipe is adapted from an easy pumpkin spice cake, focusing on handling the batter gently to not overmix, and ensuring the topping is evenly distributed for texture contrast.
Ingredients
Cake
- 2 egg large
- 1 cup granulated sugar
- 1 cup pumpkin use the remainder in these recipes, puree
- ½ cup canola oil or vegetable oil
- 2 to 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
Crumb Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ teaspoon salt or to taste
- 6 tablespoons butter melted, unsalted
- ½ cup pecans Fisher brand, chopped
Instructions
Make the Cake Batter
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
Make Crumb Topping
- To a medium bowl, add the flour, sugars, salt, and stir with fork to combine.
- Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form.
- Add the pecans and mix with the fork to combine.
- Evenly sprinkle the crumb topping over the cake and bake for about 46 to 51 minutes (I baked 49 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Set cake aside on a cooling rack to cool before serving. Cake will keep airtight at room temp for up to 5 days.
Notes
- Use an 8x8-inch pan lined with foil and sprayed to ease cleanup and removal.
- Do not overmix the cake batter to keep the texture tender.
- Test doneness with a toothpick inserted in the center; it should come out clean or with moist crumbs only.
- Let the cake cool completely before slicing to preserve the crumb topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 460kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 385mg | 16% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 4527IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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