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Pumpkin Crumb Cake

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 12 slices

Ingredients

For the crumbs:

  • cup light brown sugar
  • cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup butter unsalted, melted
  • 1 cup + 2 tablespoons flour all-purpose

For the cake:

  • 2 cups flour all-purpose
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • teaspoon ground cloves
  • 1 teaspoon salt
  • ½ stick butter unsalted, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-ounce can pumpkin puree
  • ¼ cup milk
  • ¼ cup sour cream

Instructions

For the crumbs:

  • Whisk sugars, cinnamon, and salt together in a medium mixing bowl. Add melted butter and mix with a spatula or wooden spoon to combine.Add flour 1/3 of a cup at a time. Mix until fully combined and forms crumbs. Place in refrigerator while you make cake batter.
  • Preheat oven to 350 degrees (325 if you have a dark-coated pan). Prep your 10-inch springform pan by greasing it.

For the cake:

  • Whisk flour, baking powder, baking soda, spices, and salt in small bowl to combine. Set aside.
  • Whip butter and sugar together with a stand mixer or a hand mixer until it becomes light and fluffy. If using a stand mixer, use the paddle attachment. With mixer on low, add eggs one at a time.
  • In a separate small bowl, mix sour cream and milk together.
  • Add 1/3 of flour mixture to the butter mixture and mix until just combined. Add 1/2 of the milk mixture to the butter mixture and mix until just combined. Repeat again until flour and milk mixtures are fully incorporated into the butter mixture. Now you have the batter ready to go!

Assembling the cake:

  • Take a spatula, scrap down the sides of the bowl of the cake batter to make sure you have all the ingredients mixed in. Pour batter into prepared dish and spread into an even layer.
  • Remove crumb mixture from the fridge. Using both hands, break apart the mixture into chunks and cover evenly over the batter. They do not have to be even chunks. In fact, varied sizes gives the cake more character.
  • Bake the cake in the preheated oven for 45-50 minutes, until a toothpick comes out clean. If you want a crispier top layer, cook for full 50 minutes.
  • Once finished baking, place on rack to cool for 10 minutes while still in cake pan. Then release from cake pan to finish cooling on the rack. Can be served warm or cooled.