Pumpkin Spice Crumb Cake – A rich pumpkin butter cake with pumpkin spice streusel crumb top. An easy recipe for when the fall baking mood strikes.
We are officially in the thick of the fall baking season. The warm spices, pumpkin, apples – the best smell in the world if you ask me. I like to bake all the time, but I love it this time of year.
When you have a recipe that you know and love, it’s hard to not want to play with it and see what else you can do with it. I’ve been making this crumb cake for years and it’s one of my kid’s favorites. (It’s a toss-up between my crumb cake and my coffee cake, it really depends on who is asking me to make it.)
I wanted to make a pumpkin version and I could not be any happier with how it turned out. It isn’t too pumpkin-y and just enough spice to know what’s what, but not overpowering. Even the non-pumpkin lovers in my house (I’m looking at you Wes Hester) loved it.
The end result is a pumpkin butter cake topped with pumpkin spice streusel. It is so moist (sorry if you hate that word) and packed with spices. I took it a step further and drizzled some slices with my pumpkin spice syrup. Not necessary, but DO IT. You won’t be sorry.
How to Make Pumpkin Spice Crumb Cake:
This cake comes together quickly and you don’t need much more than a fork and spatula to make it.
Start by making the streusel. Add everything except the butter to a medium bowl. Combine with a fork. Pour in melted butter and use the fork to combine and form clumps. I like big clumps, so I leave some of the bigger ones. Set the streusel aside and begin the cake batter.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Using a pastry cutter, fork, or your fingers, work the butter into the flour mixture until it forms fine crumbs. In a small bowl, whisk the egg, buttermilk, pumpkin, and vanilla until combined.
Mix the wet ingredients into the dry and mix until combined, being careful to not overwork the batter. There will be some small lumps. Pour the batter into a springform pan that has been sprayed with cooking spray. Level the batter with an offset spatula. Cover the batter with pumpkin spice streusel. Bake for 40 to 45 minutes.
Dust the top with powdered sugar and if you are really feeling it, a drizzle of pumpkin spice syrup when you serve it.
I hope that you make this cake and love it as much as I do. Happy Baking Season!
Pumpkin Spice Crumb Cake
Ingredients
Pumpkin Spice Streusel:
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup butter melted
Pumpkin Butter Cake:
- 2 cups flour
- 3/4 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 1 egg
- 2/3 cup buttermilk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla
- Pumpkin Spice Syrup for serving optional
Instructions
- Preheat oven to 350°. Spray a 10-inch springform pan with cooking spray.
- To make the streusel, add the flour, sugar, spice, baking powder, and salt to a medium bowl. Mix well. Pour in the melted butter, and combine with a fork. The fork will help produce clumps. Set aside.
- To make the pumpkin butter cake, whisk together flour, sugar, baking powder, and salt.
- Using a pastry cutter, fork, or your fingers, work the butter into the flour mixture until it forms fine crumbs.
- In a small bowl, whisk egg, buttermilk, pumpkin, and vanilla until combined.
- Mix the wet ingredients into the dry and mix until combined, being careful to not overwork the batter.
- Pour the batter into the prepared pan, smoothing the top. Cover the top of the cake with streusel.
- Bake for 40 to 45 minutes. The top will be golden and a toothpick will come out clean. Let cool. Serve with pumpkin spice syrup.
Swedish Visiting Cake | Baked Bree
Sunday 29th of November 2020
[…] Pumpkin Spice Crumb Cake […]