Description
This Moist Pumpkin Crumb Cake is a delightful autumn treat featuring a tender, spiced pumpkin cake topped with a crunchy cinnamon crumb topping. Perfect for breakfast, dessert, or a cozy snack, this cake combines warm spices and creamy pumpkin with a buttery crumb for a deliciously balanced texture and flavor.
Ingredients
Scale
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cake:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup sour cream
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or line it with parchment paper to prevent sticking.
- Make Crumb Topping: In a medium bowl, combine the flour, sugar, brown sugar, and cinnamon. Pour in the melted butter and mix until the mixture becomes crumbly. Set aside while preparing the cake batter.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy, approximately 3 minutes. This step helps incorporate air, making the cake tender.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract.
- Incorporate Pumpkin and Sour Cream: Mix in the pumpkin puree and sour cream until the mixture is smooth and well combined, adding moisture and tang to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Transfer Batter to Pan: Pour the batter evenly into the prepared baking dish, spreading it out to ensure even baking.
- Add Crumb Topping: Sprinkle the prepared crumb topping evenly over the surface of the cake batter to create a crunchy layer.
- Bake the Cake: Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool in the baking dish on a wire rack. Once cooled, slice and serve to enjoy the moist, spiced pumpkin cake with crumb topping.
Notes
- Make sure not to overmix the batter once the dry ingredients are added to ensure a tender cake.
- You can use canned pumpkin puree or homemade pumpkin puree for best flavor.
- For an extra touch, serve with a dollop of whipped cream or a dusting of powdered sugar.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The crumb topping can be made ahead of time and refrigerated to save prep time.
