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Pumpkin Spice Crumb Cake Recipe

pumpkin spice crumb cake recipe

a spicy, moist cake with cinnamony crumbs on top

Ingredients

Scale

For the Crumb Toppins

  • 8 TBS unsalted butter melted, kept warm
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 3/4 cups cake flour

For the Cake:

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 1/2 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS Hawaij seasoning or equal parts cinnamon, ginger, cardamom and allspice
  • 2 large eggs
  • 1 1/2 cups brown sugar
  • 1 15oz can solid pack pumpkin

powdered sugar for dusting

Instructions

Make the Crumb Topping

  • Add the flour, sugar, salt, cinnamon, cloves and cardamom to a medium bowl. Stir to combine. Pour in the melted butter and stir until crumbs form. Set aside

Make the Cake

  • Preheat the oven to 350
  • Grease a 9″ square pan and line with parchment or foil, leaving enough to overhang on two sides to make removing the cake easy. Grease the foil/parchment
  • In a medium bowl whisk together the flour, baking soda, salt, and spices
  • In a large bowl whisk together the eggs, sugar butter and pumpkin.
  • Pour the wet ingredients into the dry and fold just until combined.
  • Add the batter to the prepared pan and smooth with a spatula
  • Top with the crumb topping being sure to break up any overly large pieces.
  • Bake in the preheated oven for 45 to 50 minutes until a tester comes out clean.
  • Cool on a wire rack for about 10 minutes then remove from the pan to cool completely
  • Dust with powdered sugar before serving

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