Pumpkin Crumb Cake Recipe

Name: Pumpkin Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: for the cake batter; 1 1/2 cups (215 g) all purpose flour; 3/4 cup (150 g) granulated sugar; 2 teaspoons baking powder; 3/4 teaspoon kosher salt; 1/2 teaspoon cinnamon; 1/8 teaspoon cloves; 1/8 teaspoon ginger; 1 pinch nutmeg; 3 tablespoons vegetable oil; 2 teaspoons vanilla extract; 1 large egg; 1/2 cup pumpkin puree; 1/4 cup whole milk; for the crumb topping; 2 3/4 cups (390 g) all purpose flour; 1 cup (200 g) light brown sugar; 2 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg, plus more for sprinkling on top of the finished cake; 1/2 teaspoon kosher salt; 2 teaspoons vanilla extract; ⅛ tablespoons unsalted butter, melted; confectioner's sugar, for sprinkling on top of the finished cake

Servings: persons

for the cake batter
1 1/2 cups (215 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon ginger
1 pinch nutmeg
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 large egg
1/2 cup pumpkin puree
1/4 cup whole milk
for the crumb topping
2 3/4 cups (390 g) all purpose flour
1 cup (200 g) light brown sugar
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg, plus more for sprinkling on top of the finished cake
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
⅛ tablespoons unsalted butter, melted
confectioner's sugar, for sprinkling on top of the finished cake

1
Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking pan and line with parchment paper. Grease parchment paper.
2
FOR THE CRUMB TOPPING:
3
Whisk together the dry ingredients. Stir the vanilla into the melted butter. Stir the butter mixture into the dry ingredients until it clumps together. Chill while you put together the cake batter.
4
FOR THE CAKE BATTER:
5
Whisk together the dry ingredients. Whisk together the wet ingredients. Stir the wet ingredients into the dry ingredients. Stir well - It is a thick batter.
6
Spread the batter into the pan evenly. It will be a thin layer of batter. Evenly scatter the crumb topping over the cake batter, breaking up the biggest chunks. Leave a few large-ish crumbs - those are the BEST!
7
Bake on upper-middle rack for 30 -35 minutes, until cake is set and crumbs are just beginning to brown.
8
Cool before serving. Top cake with confectioner's sugar and a grating of nutmeg.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: for the cake batter, 1 1/2 cups (215 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, and more.

Yes, Pumpkin Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Crumb Cake

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