Pumpkin Spice Crumb Cake is the quintessential autumn bake, a humble yet spectacularly comforting treat that masterfully balances the moist, spiced tenderness of pumpkin bread with the irresistible, buttery crunch of a generous streusel topping. This recipe is a celebration of simplicity and warmth, requiring no special equipment or complicated techniques, yet yielding a result that feels both homestyle and deeply indulgent. The cake itself is remarkably soft and moist, achieved by using oil instead of butter, which allows the pure, earthy flavor of the pumpkin to shine through without being weighed down. It’s perfumed with a classic blend of warm spices—cinnamon, ginger, nutmeg, and cloves—that fill your kitchen with an aroma so inviting it becomes an essential part of the baking experience. The true star, however, is the crumb topping: a thick, craggy layer of buttery, spiced crumbs that bakes into a crisp, cookie-like crust, providing a perfect textural contrast to the delicate cake beneath.
The beauty of this cake lies in its forgiving nature and its ability to serve multiple roles effortlessly. It is a perfect companion for a morning coffee, a satisfying afternoon snack, or a simple, crowd-pleasing dessert that doesn’t require any frosting or fuss. The optional vanilla glaze, drizzled over the warm cake, seeps into the nooks and crannies of the crumb topping, adding a subtle sweetness and a professional finish that ties the entire creation together. This is a cake that welcomes improvisation; a handful of chopped pecans or walnuts in the streusel, or a dash of orange zest in the batter, can make it uniquely yours. Pumpkin Spice Crumb Cake is more than just a seasonal recipe; it’s an edible embodiment of cozy comfort, a reliably delicious bake that promises and delivers a taste of autumn in every single bite.
Why You’ll Love This Recipe:
- No-Mixer Simplicity: This cake comes together quickly with just a few bowls and a whisk, making it an accessible and stress-free baking project for any skill level.
- Generous Crumb Topping: Unlike cakes with a meager sprinkle, this recipe features a thick, decadent layer of buttery, spiced crumbs that is a highlight in every bite.
- Ultra-Moist Cake: The combination of pumpkin puree and oil guarantees a perfectly moist and tender crumb that stays fresh for days.
- The Scent of Autumn: The warm, spiced aroma that fills your home as this cake bakes is an unforgettable and quintessential part of the fall experience.
Ingredients:
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
For the Cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup neutral oil (such as vegetable or canola)
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, at room temperature
For the Optional Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: Make the Crumb Topping
In a medium bowl, whisk together the 1 cup of flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture forms coarse, uneven crumbs ranging from pea-sized to larger clumps. Place the bowl in the refrigerator to chill while you prepare the cake batter.
Step 3: Mix the Dry Ingredients
In a separate medium bowl, whisk together the 1 ½ cups of flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 4: Combine the Wet Ingredients
In a large bowl, whisk the pumpkin puree, oil, and granulated sugar until smooth and well combined. Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated. Whisk in the vanilla extract.
Step 5: Combine Wet and Dry Mixtures
Add about one-third of the dry flour mixture to the wet ingredients and stir with a spatula until just combined. Pour in half of the buttermilk and stir. Repeat with another third of the flour, the remaining buttermilk, and finally the last third of the flour. Mix only until the last streaks of flour disappear; do not overmix.
Step 6: Assemble the Cake
Pour the batter into the prepared pan and spread it into an even layer. Remove the crumb topping from the refrigerator and sprinkle it evenly over the entire surface of the batter. Gently press the crumbs down just slightly so they adhere.
Step 7: Bake to Perfection
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake (not just the crumbs) comes out with a few moist crumbs attached. The top will be golden brown and the cake will be springy to the touch.
Step 8: Cool and Glaze
Allow the cake to cool in the pan on a wire rack for at least 15-20 minutes. For the glaze, whisk the powdered sugar, 1 tablespoon of milk, and vanilla in a small bowl until smooth. If it’s too thick, add the remaining milk, a teaspoon at a time, until it reaches a drizzling consistency. Drizzle the glaze over the warm cake. Allow the glaze to set before slicing and serving.
Tips:
- Keep Ingredients Cold: For the best, chunkiest crumb topping, ensure your butter is very cold and chill the mixture before sprinkling it on the batter.
- Don’t Overmix: Overmixing the cake batter after adding the flour can lead to a tough, dense cake. Mix only until the ingredients are combined.
- Room Temperature is Key: Using room temperature eggs and buttermilk helps them incorporate more easily into the batter, preventing overmixing.
- Test for Doneness Correctly: Be sure to insert the toothpick into the cake layer itself, not just the thick crumb topping, to get an accurate read on doneness.
Storage Options:
- Room Temperature: Store the cake, covered tightly at room temperature, for up to 2 days.
- Refrigerator: For longer storage, keep it in the refrigerator for up to 5 days. Let it come to room temperature or warm slightly before serving.
- Freezing: The unglazed cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze just before serving.
