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!
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
Instructions
- Preheat oven to 325°F and spray an 8-inch square baking pan lightly with nonstick spray. Line the pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.