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Pumpkin Crumb Cake

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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 squares

Ingredients
  

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract

For the Crumb Topping:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 1/2 cup 1 stick cold unsalted butter, cubed

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tbsp milk
  • 1/4 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line a 9x9-inch square pan (or 8x10).
  • Make the crumb topping: In a bowl, mix flour, both sugars, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fork until crumbly. Set aside.
  • Make the cake: In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
  • In a large bowl, whisk sugars, oil, eggs, pumpkin puree, and vanilla until smooth.
  • Stir dry ingredients into wet until just combined (don’t overmix).
  • Spread batter evenly into prepared pan. Sprinkle crumb topping generously over the top.
  • Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool at least 20 minutes before slicing. Drizzle with glaze if desired.

Notes

  • Swap the oil for melted butter for a richer flavor.
  • Add chopped pecans to the crumb topping for crunch.
  • Double the recipe and bake in a 9x13 for a crowd.