Description
This Irresistible Moist Pumpkin Crumb Cake is the perfect fall dessert. Enjoy a tender, spiced pumpkin cake topped with a delightful buttery crumb for a satisfying crunch. It’s a comforting and delicious treat.
Ingredients
Scale
- For the Irresistible Crumb Topping:
- 1 cup (120g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (90g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (113g) unsalted butter, chilled and cut into ½-inch cubes
- For the Rich and Moist Pumpkin Cake Batter:
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (or a pinch of allspice)
- ½ teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs, at room temperature
- 1 (15-ounce / 425g) can pure pumpkin puree
- ½ cup (120ml) buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- Optional additions: ½ cup chopped nuts, ½ cup rolled oats, ¼ cup melted butter for topping
Instructions
- Prepare the Crumb Topping: In a medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Mix well. Add cold butter cubes and cut into the dry ingredients using your fingertips or a pastry blender until coarse crumbs form with some pea-sized butter pieces visible. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan, or line it with parchment paper.
- Combine Dry Cake Ingredients: In a large bowl, whisk together sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (or allspice), and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer or large bowl with a handheld mixer, cream softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Pumpkin Mixture: Beat in eggs one at a time, mixing well after each addition. With the mixer on low, add pumpkin puree and vanilla extract. Mix until just combined.
- Combine Wet and Dry Ingredients: Add about one-third of the dry ingredients to the wet mixture, mix on low until just combined. Add half of the buttermilk and mix. Repeat with another third of dry ingredients, the remaining buttermilk, and finally the last third of dry ingredients, mixing just until no flour streaks remain. Do not overmix.
- Assemble the Cake: Pour the thick cake batter into the prepared pan and spread evenly. Sprinkle the prepared crumb topping generously over the entire surface of the batter.
- Bake the Cake: Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The topping should be golden brown.
- Cool the Cake: Remove from oven and let cool in the pan on a wire rack for 20-30 minutes. Loosen edges and transfer to the rack to cool completely.
- Serve: Slice the cooled cake into squares and serve. It is delicious on its own or with whipped cream. Store leftovers in an airtight container at room temperature for up to 3-4 days.
Notes
- Ensure pumpkin puree is 100% pure pumpkin, not pumpkin pie filling.
- Room temperature ingredients help create a smoother batter.
- Do not overmix the batter after adding dry ingredients to ensure a tender cake.
- Baking times may vary; check for doneness with a skewer.
- The cake tastes even better the next day.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-450 (estimate based on ingredients)
- Sugar: Approx. 30-40g (estimate)
- Sodium: Approx. 200-300mg (estimate)
- Fat: Approx. 15-25g (estimate)
- Saturated Fat: Approx. 8-12g (estimate)
- Unsaturated Fat: Approx. 7-13g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approx. 50-60g (estimate)
- Fiber: Approx. 2-4g (estimate)
- Protein: Approx. 3-5g (estimate)
- Cholesterol: Approx. 70-90mg (estimate)
Keywords: Irresistible Moist Pumpkin Crumb, Moist Pumpkin Crumble, Moist Pumpkin Crumb Cake, Easy Moist Pumpkin Crumb Recipe, Moist Pumpkin Streusel Cake, Tender Moist Pumpkin Crumb, Pumpkin Crumb Cake, Fall Baking, Autumn Dessert