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Pumpkin Crumb Cake

Cozy Pumpkin Crumb Cake: Warm Spices for Fall Bliss

This Pumpkin Crumb Cake combines the warmth of spices with the rich flavor of pumpkin, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Gluten-free flour can be used as a substitute.
  • 2 teaspoons baking powder Keep it fresh for the best results.
  • 1 te teaspoon baking soda Make sure it hasn’t expired.
  • 1/2 teaspoon salt Crucial for balancing the sweetness.
  • 2 teaspoons ground cinnamon Pumpkin pie spice works well as an alternative.
  • 1/2 teaspoon ground nutmeg Fresh nutmeg makes a world of difference.
  • 1 cup granulated sugar Feel free to cut back a little if desired.
  • 1/2 cup brown sugar Light or dark will suit this recipe.
  • 2 large eggs For vegan options, try using flax eggs.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best outcome.
  • 1/2 cup milk Substitute with almond milk or oat milk for a vegan option.
  • 1 cup pumpkin puree Canned pumpkin works great here.
  • 1/2 cup butter Unsalted butter is recommended.
For the Crumble Topping
  • 1 cup pecans Walnuts can be swapped or omitted for a nut-free version.
  • 1/4 cup butter Cold, cubed butter helps create the perfect texture.
  • 1/2 cup brown sugar Ensures a lovely caramel-like flavor.
  • 1 teaspoon ground cinnamon You can adjust to your taste.

Equipment

  • bundt pan
  • Mixing Bowls
  • Spatula
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a bundt pan with non-stick spray.
  2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, granulated sugar, and brown sugar.
  3. In a separate bowl, whisk together the eggs, vanilla extract, milk, pumpkin puree, and melted butter until smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients and gently fold until just combined.
  5. Transfer the batter into your prepared bundt pan, spreading it evenly and tapping the pan to release air bubbles.
  6. In a small bowl, prepare the crumb topping by mixing chopped pecans, brown sugar, ground cinnamon, and cold butter until crumbly.
  7. Sprinkle the crumb topping evenly over the batter and place in the oven to bake for 40-45 minutes.
  8. Once baked, cool the cake in the pan for 25-30 minutes, then carefully flip onto a wire rack to cool completely.
  9. Once completely cooled, slice the cake and enjoy with or without glaze.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Sift dry ingredients to prevent clumping and ensure an even distribution. Use room temperature eggs for better rise.

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