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Pumpkin Crumb Cake

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A tender, warmly spiced pumpkin cake topped with buttery streusel and a thick pumpkin-spice glaze. Perfect for fall gatherings, dessert, or an indulgent afternoon treat.

Ingredients

  • ½ (packed) cup/100 grams light brown sugar
  • ½ cup/64 grams all-purpose flour
  • 1 teaspoon pumpkin spice blend
  • Pinch of salt
  • ¼ cup/56 grams unsalted butter, cold and cut into cubes
  • Nonstick cooking spray
  • 1 (packed) cup/200 grams light brown sugar
  • 2 large eggs
  • 1 cup/230 grams canned pumpkin purée
  • ¼ cup/56 grams unsalted butter, melted
  • ¼ cup neutral oil
  • 1 tablespoon pumpkin spice blend
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups/190 grams all-purpose flour
  • ¾ cup/75 grams confectioners’ sugar
  • ¾ teaspoon pumpkin spice blend
  • Pinch of salt
  • 3 to 5 teaspoons milk, any kind

Instructions

  1. Place a rack in the center of the oven and preheat to 350°F (175°C). Spray an 8-inch square or 9-inch round baking pan with nonstick cooking spray and line with parchment paper.
  2. Make the streusel: In a small bowl, combine ½ cup brown sugar, ½ cup flour, 1 teaspoon pumpkin spice, and a pinch of salt. Add the cold cubed butter and pinch it into the dry ingredients with your fingertips until evenly moistened and pebble-size crumbs form.
  3. Make the cake: In a large bowl, whisk 1 cup brown sugar and the eggs until pale and foamy, about 1 minute.
  4. Add the pumpkin purée, melted butter, oil, 1 tablespoon pumpkin spice, and ½ teaspoon salt. Whisk until smooth and combined.
  5. Whisk in the baking powder and baking soda, then whisk in 1 ½ cups flour until just combined.
  6. Transfer the batter to the prepared pan and smooth the top. Tap the pan on the counter a few times to release large air bubbles, then sprinkle the streusel evenly over the batter.
  7. Bake for 40 to 45 minutes, until the cake is puffed and golden and a toothpick inserted into the center comes out clean.
  8. Set the cake in its pan on a wire rack. After about 15 minutes, remove the cake from the pan and place it directly on the rack to cool until just slightly warm.
  9. Make the glaze: Whisk together the confectioners’ sugar, ¾ teaspoon pumpkin spice, a pinch of salt, and 3 teaspoons milk until smooth. Add additional milk as needed, up to 5 teaspoons total, to create a very thick but drizzleable glaze.
  10. Drizzle the glaze over the slightly warm cake and serve.

Notes

  • Use an 8-inch square or 9-inch round baking pan for the recommended cake thickness.
  • The glaze is optional; add milk gradually so it remains thick enough to sit on top of the cake.
  • A store-bought pumpkin spice blend can be used, or substitute a homemade blend of warming spices such as cinnamon, ginger, nutmeg, and cloves.
  • Allow the cake to cool until only slightly warm before glazing to prevent the glaze from melting into the cake.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-crumb-cake/