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Pumpkin Crumb Cake
🍁🧡🍂 A FAST and EASY no-mixer pumpkin crumb cake with rich pumpkin flavor! Super soft, tender, and topped with the BEST crumble topping that you'll just fall in love with! Great as an effortless dessert for holiday entertaining, to serve for brunch, or anytime you need a great little coffee cake!
Prep Time
10 mins
Cook Time
10 mins
Cooling Time
30 mins
Total Time
1 hr 30 mins
Servings: 9 servings
Calories: 460 kcal
Course:
Cake
Cuisine:
American
Ingredients
Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree use the remainder in these recipes
- ½ cup canola 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 unsalted butter melted
- ½ cup Fisher Chopped Pecans
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.
Cup of Yum
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
- Recipe adapted from my Easy Pumpkin Spice Cake.
Nutrition Information
Serving
1piece
Calories
460kcal
(23%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.4g
Cholesterol
56mg
(19%)
Sodium
385mg
(16%)
Potassium
133mg
(4%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
4527IU
(91%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 460
% 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.