Pumpkin Crumb Cake Recipe

Name: Pumpkin Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUMB LAYER:; 1/2 cups Sugar; 1 dash Salt; 1 teaspoon Cinnamon; 1 stick Unsalted Butter, melted; 1-1/2 cup All-purpose Flour; FOR THE CAKE LAYER:; 1 stick Unsalted Butter, At Room Temperature; 1 cup Sugar; 2 whole Eggs; 1 teaspoon Vanilla; 1/2 cups Unsweetened Pumpkin Puree (canned Is Fine); 1/2 cups Sour Cream; 1-1/2 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Cinnamon; 1 teaspoon Pumpkin Pie Spice; 1/2 teaspoons Salt; FOR THE TOPPING:; 1/4 cups Confectioners Sugar; 1 teaspoon Cinnamon

Servings: persons

FOR THE CRUMB LAYER:
1/2 cups Sugar
1 dash Salt
1 teaspoon Cinnamon
1 stick Unsalted Butter, melted
1-1/2 cup All-purpose Flour
FOR THE CAKE LAYER:
1 stick Unsalted Butter, At Room Temperature
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
1/2 cups Unsweetened Pumpkin Puree (canned Is Fine)
1/2 cups Sour Cream
1-1/2 cup All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoons Salt
FOR THE TOPPING:
1/4 cups Confectioners Sugar
1 teaspoon Cinnamon

1
["To make the crumb layer, combine the sugar, salt and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.", "To make the cake, preheat the oven to 350u00b0F. Cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, pumpkin and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into the batter and mix until combined.", "To assemble the cake, pour the cake layer batter into a greased 9"" round springform pan (you can also bake this in a 9"" square baking dish). Crumble the crumb topping evenly over the batter and bake in the preheated oven for approximately 45-50 minutes or until a cake tester comes out clean. Allow to cool completely before removing from the springform pan.", "For the topping, mix the confectioners sugar and cinnamon together. Dust the top with the sugar/cinnamon mixture before serving."]

1070

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 22 ingredients. The key ingredients include: FOR THE CRUMB LAYER:, 1/2 cups Sugar, 1 dash Salt, 1 teaspoon Cinnamon, 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.

That's it — enjoy your meal!

Pumpkin Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions