Pumpkin Crumb Cake

This pumpkin crumb cake is everything you love about the classic New York style, with a cozy fall twist! Soft, spiced pumpkin cake meets a thick layer of buttery crumb topping, baked until golden in an 8-inch pan. Made with pantry staples, it’s just as perfect with your morning coffee as it is for dessert!

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Say hello to the pumpkin version of my New York crumb cake! It’s moist, buttery, and topped with a generous layer of cinnamon-spiced crumb topping.

Made with pumpkin puree, sour cream, and a cozy blend of warming spices, each bite tastes like fall!

More recipes with pumpkin puree: soft baked pumpkin snickerdoodles, pumpkin spice bread with streusel topping, and pumpkin bread pudding!

How to Make Pumpkin Crumb Cake

For the topping, whisk together all-purpose flour, dark brown sugar, granulated sugar, cinnamon, and salt in a medium mixing bowl.

Add melted butter, and toss the mixture together with a fork until large crumbs form. Chill the topping in the fridge while you make the cake batter.

To make the batter, beat butter, granulated sugar, and vanilla together until light and fluffy.

Add the egg and mix in on low speed until incorporated.

With the mixer on low speed, add the dry ingredients in three additions, alternating with the pumpkin mixture. To prevent overmixing, scrape down the mixer bowl with a spatula as needed.

The pumpkin batter is nice and thick! Spread it into a parchment-lined baking pan and smooth the top. Tap the pan a few times to settle the batter and prevent air bubbles.

Add the crumb topping, then bake for about 50 minutes, until the topping is golden and a tester inserted in the center of the cake comes out clean.

Once cool, cut into squares (a serrated knife works best!) and dust with powdered sugar.

Bakery Style Pumpkin Crumb Cake

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• Author: Laura Kasavan
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 9 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

This pumpkin crumb cake is everything you love about the classic New York style, with a cozy fall twist! Soft, spiced pumpkin cake meets a thick layer of buttery crumb topping, baked until golden in an 8-inch pan. Made with pantry staples, it’s just as perfect with your morning coffee as it is for dessert!

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Ingredients

Crumb Topping

• 1 1/4 cups (175 g) all-purpose flour
• 1/2 cup (100 g) dark brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 tsp (4 g) ground cinnamon
• 1/4 tsp salt
• 1/2 cup (112 g) unsalted butter, melted

Cake

• 1 1/2 cups (210 g) all-purpose flour
• 1 tsp (5 g) baking powder
• 1/2 tsp (3 g) baking soda
• 1 tsp (2 g) ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp (3 g) salt
• 1/2 cup (112 g) unsalted butter, at room temperature
• 3/4 cup (150 g) granulated sugar
• 2 tsp (8 g) vanilla extract
• 1 large egg (50 g), at room temperature
• 3/4 cup (180 g) pumpkin puree
• 1/2 cup (120 g) sour cream, at room temperature
• 1/4 cup (60 g) milk, at room temperature
• Powdered sugar (confectioners’ sugar), for dusting

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Instructions

1. Preheat oven to 325°F and spray an 8-inch square baking pan lightly with nonstick spray. Line the pan with parchment paper.
2. Make crumb topping: Combine flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl; add melted butter and toss mixture with a fork until incorporated and large crumbs form. Chill topping until needed.
3. Make cake: Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl. Beat butter, sugar, and vanilla in a large mixer bowl at medium speed until light and fluffy, about 3 minutes. Reduce speed to low and mix in egg until incorporated. Combine pumpkin puree, sour cream, and milk in a small bowl. Beat in flour mixture in three additions, alternating with pumpkin mixture (begin and end with flour mixture), just until incorporated.
4. Spoon batter into prepared pan and smooth the top with an offset spatula. Tap sharply to reduce air bubbles, then sprinkle evenly with crumb topping.
5. Bake crumb cake for 50 to 52 minutes or until crumb topping is golden and a toothpick inserted in the center comes out clean (no wet batter). Crumb cake is done baking when the internal temperature reaches 205 – 210°F. Transfer to a wire rack to cool completely.
6. Lift parchment and place crumb cake on a cutting board. Cut into squares with a serrated knife. Store leftover crumb cake tightly covered with foil at room temperature.

Notes

Baking pan: Use an 8-inch square pan that’s at least 2.25 inches deep. If your 8-inch pan is shallow, use a 9-inch square pan to prevent overflow.

Freeze crumb cake: Wrap each slice tightly in plastic wrap and pop into a freezer bag for up to 2 months. When you’re ready to enjoy, reheat in a warm oven (325°F) for 15 minutes or until heated through before serving.