This Pumpkin Cake with Crumb Topping is a delightful treat that perfectly captures the flavors of fall.
Moist, spiced pumpkin cake topped with a generous layer of buttery crumbs and drizzled with vanilla icing—it’s a dessert that will have your taste buds dancing.
Pumpkin Cake with Crumb Topping
Ingredients:
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, cold
Pumpkin Coffee Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoons ground cinnamon
- 1 tsp pumpkin spice seasoning
- 1 cup pumpkin puree
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup maple syrup
- 1/4 cup milk
Vanilla Icing:
- 1 cup confectioners’ sugar
- 2 tablespoons half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Instructions:
Make the Crumb Topping:
In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
Prepare the Pumpkin Coffee Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Pour batter into the prepared baking pan, spreading it evenly.
Add the Crumb Topping:
Sprinkle the prepared crumb topping evenly over the cake batter.
Bake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the Vanilla Icing:
In a small bowl, whisk together confectioners’ sugar, pumpkin spice coffee creamer (or milk/half-and-half), and vanilla extract until smooth.
Finish:
Once the cake has cooled slightly, drizzle the vanilla icing over the top. Allow the icing to set before slicing and serving.
Notes:
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Serving Suggestion: This cake is delicious on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Variations:
- Add Nuts: For some crunch, fold in 1/2 cup of chopped walnuts or pecans into the batter.
- Chocolate Swirl: Add chocolate chips or a swirl of chocolate ganache for a decadent twist.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
- Spiced Up: Increase the spice measurements slightly for a more robust flavor, or add 1/4 teaspoon of cardamom for an extra layer of warmth.
- Fruit Additions: Consider adding 1/2 cup of dried cranberries or raisins for added sweetness and texture.
Enjoy!
Indulge in this Pumpkin Cake with Crumb Topping warm with a cup of coffee or tea for the perfect autumn indulgence!
Pumpkin Cake with Crumb Topping
Moist, spiced pumpkin cake topped with a generous layer of buttery crumbs and drizzled with vanilla icing.
Ingredients
- Crumb Topping:
- * 1/2 cup all-purpose flour
- * 1/2 cup packed light brown sugar
- * 2 teaspoons ground cinnamon
- * 1/4 cup unsalted butter, cold
- Pumpkin Coffee Cake:
- * 2 cups all-purpose flour
- * 1 teaspoon baking soda
- * 1/2 teaspoon baking powder
- * 1 teaspoon salt
- * 1 teaspoons ground cinnamon
- * 1 tsp pumpkin spice seasoning
- * 1 cup pumpkin puree
- * 1/2 cup packed light brown sugar
- * 1/2 cup vegetable oil
- * 1/4 cup maple syrup
- * 1/4 cup milk
- Vanilla Icing:
- * 1 cup confectioners' sugar
- * 2 tablespoons half-and-half, or milk
- * 1/4 teaspoon pure vanilla extract
Instructions
- Make the Crumb Topping:
- In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
- Prepare the Pumpkin Coffee Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour batter into the prepared baking pan, spreading it evenly.
- Add the Crumb Topping:
- Sprinkle the prepared crumb topping evenly over the cake batter.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Vanilla Icing:
- In a small bowl, whisk together confectioners' sugar, pumpkin spice coffee creamer (or milk/half-and-half), and vanilla extract until smooth.
- Finish:
- Once the cake has cooled slightly, drizzle the vanilla icing over the top. Allow the icing to set before slicing and serving.
- Notes:
Notes
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Serving Suggestion: This cake is delicious on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
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