Description
This moist and flavorful pumpkin spice crumb cake is perfect for fall. Topped with a sweet and buttery crumb mixture, it makes a delightful dessert or a cozy treat with your morning coffee.
Ingredients
Scale
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Prepare the Crumb Topping:
- In a medium bowl, combine the flour, brown sugar, granulated sugar, ground cinnamon, and ground nutmeg.
- Pour in the melted butter and mix until large crumbs form. Set aside.
- Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree, vanilla extract, and sour cream until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Assemble the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the crumb topping evenly over the batter.
- Bake the Cake:
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before slicing and serving.
Notes
Serving Suggestion: Dust the cooled cake with powdered sugar or drizzle with a simple glaze for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
