Pumpkin Crumb Cake: A Fall Baking Delight

Fall is the season of cozy sweaters, crisp air, and, of course, pumpkin spice everything! And what better way to embrace the autumnal spirit than with a warm, comforting slice of pumpkin crumb cake? This recipe combines the moist, spiced flavors of pumpkin cake with a buttery, crunchy crumb topping that’s simply irresistible. It’s easy to make, perfect for breakfast, brunch, or dessert, and sure to be a crowd-pleaser. Get ready to fill your kitchen with the delightful aroma of pumpkin and cinnamon as we walk through each step of creating this fall baking masterpiece.

## Why You’ll Love This Pumpkin Crumb Cake

* **Moist and Flavorful:** The pumpkin puree and warm spices create a moist and incredibly flavorful cake.
* **Crunchy Crumb Topping:** The buttery crumb topping adds a delightful textural contrast to the soft cake.
* **Easy to Make:** This recipe is straightforward and doesn’t require any complicated techniques.
* **Perfect for Fall:** The combination of pumpkin and spices makes it the ideal treat for the autumn season.
* **Versatile:** Enjoy it for breakfast, brunch, dessert, or as a snack any time of day.
* **Freezable:** Baked cake or unbaked crumble topping can be frozen for future use.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. This will make the baking process smoother and more enjoyable.

### For the Cake:

* **All-Purpose Flour:** 3 cups (375g). All-purpose flour provides the structure for the cake. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off with a knife.
* **Baking Powder:** 2 teaspoons. Baking powder is a leavening agent that helps the cake rise and become light and fluffy.
* **Baking Soda:** 1 teaspoon. Baking soda also acts as a leavening agent and helps to create a tender crumb.
* **Salt:** 1 teaspoon. Salt enhances the flavors of the other ingredients and balances the sweetness.
* **Ground Cinnamon:** 2 teaspoons. Cinnamon adds warmth and that quintessential fall flavor.
* **Ground Nutmeg:** 1/2 teaspoon. Nutmeg complements the cinnamon and adds a subtle nutty flavor.
* **Ground Ginger:** 1/2 teaspoon. Ginger adds a touch of spice and complexity to the cake.
* **Ground Cloves:** 1/4 teaspoon. Cloves provide a warm, aromatic flavor that enhances the overall spice profile.
* **Unsalted Butter:** 1 cup (2 sticks or 226g), softened. Softened butter is crucial for creating a smooth and creamy batter. Make sure it’s at room temperature but not melted.
* **Granulated Sugar:** 1 3/4 cups (350g). Granulated sugar sweetens the cake and adds moisture.
* **Eggs:** 2 large. Eggs bind the ingredients together and contribute to the cake’s structure and richness.
* **Pumpkin Puree:** 1 3/4 cups (about one 15-ounce can). Use pure pumpkin puree, not pumpkin pie filling. Pumpkin puree adds moisture, flavor, and that signature orange color.
* **Vanilla Extract:** 1 teaspoon. Vanilla extract enhances the other flavors and adds a touch of sweetness.
* **Buttermilk:** 1 cup (240ml). Buttermilk adds moisture and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using.

### For the Crumb Topping:

* **All-Purpose Flour:** 1 cup (125g).
* **Brown Sugar:** 1/2 cup (100g), packed. Brown sugar adds moisture and a rich, molasses-like flavor to the crumb topping.
* **Granulated Sugar:** 1/4 cup (50g).
* **Ground Cinnamon:** 1 teaspoon.
* **Unsalted Butter:** 1/2 cup (1 stick or 113g), cold and cut into small cubes. Cold butter is essential for creating a crumbly texture. Don’t let it soften.
* **Chopped Pecans or Walnuts (optional):** 1/2 cup. Nuts add a delightful crunch and nutty flavor to the crumb topping. You can use pecans, walnuts, or a combination of both.

## Equipment You’ll Need

* **9×13 inch Baking Pan:** This is the standard size for this recipe. You can also use a slightly smaller pan, but the baking time may need to be adjusted.
* **Mixing Bowls:** You’ll need several mixing bowls for preparing the cake batter and crumb topping.
* **Electric Mixer:** An electric mixer (stand mixer or hand mixer) will make the mixing process much easier.
* **Measuring Cups and Spoons:** Accurate measurements are crucial for successful baking.
* **Whisk:** For combining the dry ingredients.
* **Rubber Spatula:** For scraping down the sides of the bowl and folding in the ingredients.
* **Pastry Blender or Fork:** For cutting the cold butter into the dry ingredients for the crumb topping.
* **Oven:** Preheated to the correct temperature.

## Step-by-Step Instructions

Now that we have all our ingredients and equipment ready, let’s start baking this delicious pumpkin crumb cake!

### Step 1: Prepare the Crumb Topping

1. In a medium-sized mixing bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Whisk to ensure everything is evenly distributed.
2. Add the cold, cubed butter to the bowl. Use a pastry blender or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be in small pieces, and the mixture should be slightly clumpy.
3. If using, stir in the chopped pecans or walnuts.
4. Set the crumb topping aside in the refrigerator while you prepare the cake batter. This will help the butter stay cold and prevent the topping from melting during baking.

### Step 2: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking to the pan and make it easier to remove after baking. You can also line the bottom of the pan with parchment paper for extra insurance.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure to break up any lumps in the dry ingredients.
3. In a separate large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Creaming the butter and sugar incorporates air into the batter, which contributes to a light and tender cake.
4. Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next one.
5. Stir in the pumpkin puree and vanilla extract until well combined. The batter may look slightly curdled at this point, but don’t worry, it will come together as you add the dry ingredients.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, which can lead to a dense and chewy texture. A few streaks of flour are okay at this stage.

### Step 3: Assemble and Bake the Cake

1. Pour the cake batter into the prepared baking pan and spread it evenly. Use a spatula to ensure the batter reaches all corners of the pan.
2. Remove the crumb topping from the refrigerator and sprinkle it evenly over the cake batter. Make sure to cover the entire surface of the cake for maximum crumbly goodness.
3. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so keep a close eye on the cake and check it periodically. The cake is done when it springs back lightly when touched and the crumb topping is golden brown.
4. Let the cake cool in the pan for at least 15-20 minutes before slicing and serving. This allows the cake to set and makes it easier to cut. Cooling the cake also prevents it from crumbling when you slice it.

## Tips for the Perfect Pumpkin Crumb Cake

* **Use Room Temperature Ingredients:** Softened butter and room temperature eggs mix more easily and create a smoother batter. Take the butter and eggs out of the refrigerator about an hour before you start baking.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use Cold Butter for the Crumb Topping:** Cold butter is essential for creating a crumbly texture. Don’t let it soften.
* **Adjust Spices to Your Preference:** If you prefer a stronger spice flavor, feel free to add more cinnamon, nutmeg, or ginger. You can also add a pinch of allspice or cardamom for a unique twist.
* **Add Chocolate Chips:** For an extra touch of indulgence, stir chocolate chips into the cake batter or sprinkle them over the crumb topping. Semi-sweet or dark chocolate chips work best.
* **Use Different Nuts:** Experiment with different types of nuts in the crumb topping. Almonds, hazelnuts, or even macadamia nuts would be delicious.
* **Make it Gluten-Free:** Substitute gluten-free all-purpose flour for regular all-purpose flour to make this cake gluten-free. Be sure to use a gluten-free blend that contains xanthan gum.
* **Add a Glaze:** For an extra touch of sweetness, drizzle a simple glaze over the cooled cake. Whisk together powdered sugar and milk or lemon juice until smooth, then drizzle over the cake.

## Variations and Add-Ins

This pumpkin crumb cake is delicious as is, but you can also customize it to your liking with various variations and add-ins:

* **Apple Pumpkin Crumb Cake:** Add diced apples to the cake batter for a delicious twist. Granny Smith or Honeycrisp apples work well.
* **Pecan Pumpkin Crumb Cake:** Double the amount of pecans in the crumb topping for a nutty and crunchy treat.
* **Cream Cheese Swirl Pumpkin Crumb Cake:** Add a swirl of cream cheese filling to the cake batter for a rich and tangy flavor. Beat together cream cheese, sugar, and an egg yolk until smooth, then dollop spoonfuls of the mixture over the batter and swirl with a knife.
* **Maple Glazed Pumpkin Crumb Cake:** Drizzle a maple glaze over the cooled cake for a warm and cozy flavor. Whisk together maple syrup, powdered sugar, and a pinch of salt until smooth.

## Serving Suggestions

This pumpkin crumb cake is delicious on its own, but here are a few serving suggestions to elevate your experience:

* **Serve it warm with a scoop of vanilla ice cream or whipped cream.** The contrast of the warm cake and cold ice cream is heavenly.
* **Dust it with powdered sugar for a simple and elegant presentation.**
* **Serve it with a cup of coffee or tea for a cozy afternoon treat.**
* **Bring it to a potluck or holiday gathering.** It’s sure to be a crowd-pleaser.

## Storage Instructions

* **Store leftover pumpkin crumb cake in an airtight container at room temperature for up to 3 days.**
* **For longer storage, refrigerate the cake for up to a week.**
* **You can also freeze the cake for up to 2-3 months.** Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. Thaw overnight in the refrigerator before serving.
* **The unbaked crumble topping can also be frozen in a freezer-safe bag for up to 1 month.**

## Recipe Card

Here’s a printable recipe card for your convenience:

**Pumpkin Crumb Cake**

**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 30-35 minutes

**Ingredients:**

**For the Cake:**

* 3 cups (375g) all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 1 3/4 cups (350g) granulated sugar
* 2 large eggs
* 1 3/4 cups (about one 15-ounce can) pumpkin puree
* 1 teaspoon vanilla extract
* 1 cup (240ml) buttermilk

**For the Crumb Topping:**

* 1 cup (125g) all-purpose flour
* 1/2 cup (100g) packed brown sugar
* 1/4 cup (50g) granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 cup (1 stick or 113g) cold unsalted butter, cut into cubes
* 1/2 cup chopped pecans or walnuts (optional)

**Instructions:**

1. **Prepare the Crumb Topping:** In a medium bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts, if using. Refrigerate.
2. **Prepare the Cake Batter:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
3. **Assemble and Bake:** Pour batter into prepared pan. Sprinkle crumb topping evenly over batter. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pan before slicing and serving.

## Conclusion

This pumpkin crumb cake is the perfect way to celebrate the flavors of fall. With its moist and spiced cake base, crunchy crumb topping, and easy-to-follow recipe, it’s sure to become a new favorite in your baking repertoire. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of autumnal bliss! Happy baking!