Get ready to indulge in the ultimate fall treat with this Pumpkin Crumb Cake! Bursting with warm spices and pumpkin flavor, this cake is the perfect cozy companion for chillier days. The best part? It's topped with a buttery crumb topping the is truly irresistible. This cake sure to become a seasonal favorite!
I am obsessed with sweets for breakfast and brunch, and this recipe is just PERFECT to add some fun to your morning! Give some love to this NY Crumb Cake and these Cottage Cheese Blueberry Muffins for some other fun recipes to start the day!
Into pumpkin? Check out this Pumpkin Cheesecake Cookie recipe for a soft pumpkin cookie with a super easy and creamy cheesecake topping. These Pumpkin Spice Whoopie Pies are also up there during the fall season, but these
Why You'll LOVE This Recipe
- Quick and Easy: With simple ingredients and straightforward steps, you'll have this cake whipped up in no time!
- Fall Flavor Galore: This cake is bursting with cozy pumpkin spice goodness-perfect for those crisp autumn days.
- Irresistibly Moist: Shoutout to the pumpkin puree and sour cream for making every bite soft and tender.
- Crumb Topping: The crunchy, buttery crumb topping adds the perfect texture contrast.
- Perfect for Any Occasion: Whether it's brunch with friends or a cozy night in, this cake is a hit for any gathering!
Key Ingredient Notes
All-Purpose Flour: This is your go-to for a balanced texture. It gives structure to your cake while keeping it light and fluffy. Make sure to spoon and level your flour when measuring for the best results or use a kitchen scale for the most accurate results!
Cinnamon + Nutmeg: These warm spices are the stars of fall! They not only enhance the pumpkin flavor, but they also create that comforting autumn feel and smell that fills your kitchen.
Pumpkin Puree: Look for 100% pure pumpkin puree! Do not use pumpkin pie filling. Pure pumpkin is what gives this cake its signature moistness and rich color. I used canned since it's super convenient, but you can also use homemade if you're feeling adventurous!
Sour Cream: This secret ingredient adds richness and moisture, creating the most tender crumb. If you don't have sour cream on hand, greek yogurt is a perfect substitute!
Step by Step Process
STEP 1: In a large bowl, whisk flour, granulated sugar, light brown sugar, cinnamon, salt, and corn starch.
STEP 2: Add melted butter, and use a fork to compress the ingredients, raking through the mixture to
disperse the butter.
STEP 3: In a large bowl, use a whisk to combine vegetable oil, room temperature eggs, granulated sugar, light brown sugar, room temperature sour cream, and pumpkin puree together until smooth.
STEP 4: Add all purpose flour, baking powder, cinnamon, nutmeg, salt, and baking powder to the bowl and whisk only until you see the dry ingredients disappear into the batter.
STEP 5: Then, pour the batter into the prepared pan, using a knife or spoon to disperse it evenly.
STEP 6: Form the crumbs using your hands, and place them on top of the batter. Bake for 40-50 minutes. A toothpick will come out with moist crumbs when the cake is finished. It will be light golden brown on top.
Frequently Asked Questions
Absolutely! Just be sure to cook the pumpkin and puree it until smooth. Drain any excess liquid to prevent the cake from getting too wet and not baking correctly.
No worries! You can substitute sour cream with plain Greek yogurt for a similar texture and flavor.
Insert a toothpick in the center. It should come out with just a few moist crumbs attached. If the toothpick comes out with some wet batter, give the cake a few more minutes in the oven.
Expert Tips
Use Room Temperature Ingredients: This ensures a smoother batter and helps the cake bake and rise evenly. Leave your eggs and sour cream out about 1-2 hours before baking!
Don't Overmix the Batter: Specifically when combining your dry ingredients into your wet ingredients, stir only until ingredients are just combined to avoid a dense texture.
Measure Flour Properly: Spoon flour into your measuring cup and level it with a knife-scooping directly from the bag can lead to too much flour, which makes the cake dry. However, I recommend using a kitchen scale for best results!
Cool Completely Before Cutting: Let the cake cool in the pan for at least 30 minutes. Then, transfer it to a wire rack to cool fully. This keeps the crumb topping intact and prevents the cake from falling apart when sliced.
Substitutions
- Dairy-Free Butter: If you're looking for a dairy-free version, substitute butter with a high-quality vegan butter or margarine that's made for baking.
- No Sour Cream: Don't have sour cream on hand? No worries! Simply replace it with plain Greek yogurt for the same tenderness.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour. The texture of the cake and crumb topping will likely be a bit different, but the result should still be delish!
- Decorating: When the cake is cooled, drizzle it with a simple glaze made of powdered sugar and milk for a sweet finish, or top it with sifted powdered sugar.
Storing
Room Temperature: If you plan to eat the cake within 2-3 days, store it at room temperature in an airtight container to keep it moist and fresh. Avoid leaving it uncovered, as it can dry out quickly when exposed to air. I also do not recommend leaving it in the fridge following it cooling, as doing so can also take away from its moist texture.
Freezing: Wrap individual slices or the entire cake tightly in plastic wrap. Then, place the cake or cake slices in a freezer-safe bag or container for up to 3 months. Thaw slices at room temperature for a few hours or microwave in 10-second increments until softened.
Related Recipes
- Pumpkin Bread with Cream Cheese Frosting
- Pumpkin Cheesecake Cookies
- Pumpkin Spice Whoopie Pies
- Crumb Cake
- Classic Blueberry Muffins
- Cottage Cheese Blueberry Muffins
Pumpkin Crumb Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8x8 Inch Cake
- Category: Cake, Pumpkin Cake, Crumb Cake
- Method: Bake
- Cuisine: American
Description
Get ready to indulge in the ultimate fall treat with this Pumpkin Crumb Cake! Bursting with warm spices and pumpkin flavor, this cake is the perfect cozy companion for chillier days. The best part? It's topped with a buttery crumb topping the is truly irresistible. This cake sure to become a seasonal favorite!
Ingredients
For the Crumb Topping
- 1 ¼ cups (175g) all purpose flour
- ⅓ cup (70g) granulated sugar
- ⅓ cup (80g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons corn starch
- 6 tablespoons (83g) unsalted butter, melted
For the Cake
- ¼ cup (50g) vegetable oil
- 2 large eggs (100g), room temperature
- ⅔ cup (140g) granulated sugar
- 1⁄3 cup (80g) light brown sugar
- 1⁄3 cup (80g) sour cream, room temperature
- 2⁄3 cup (180g) pumpkin purée
- 1 1⁄2 cups (210g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 3⁄4 teaspoon salt
Instructions
For the Crumb Topping
- In a large bowl, whisk flour, granulated sugar, light brown sugar, cinnamon, salt, and corn starch.
- Add melted butter, and use a fork to compress the ingredients, raking through the mixture to disperse the butter. This process may take a few minutes for the ingredients to turn light brown and crumbly. Use your hands to squeeze the crumbs in your hands. Let the mixture sit until the batter is ready.
For the Cake
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper and spray with cooking spray.
- In a large bowl, use a whisk to combine vegetable oil, room temperature eggs, granulated sugar, light brown sugar, room temperature sour cream, and pumpkin puree together until smooth.
- Add all purpose flour, baking powder, cinnamon, nutmeg, salt, and baking powder to the bowl and whisk only until you see the dry ingredients disappear into the batter. Mixing past this point could lead to dry and dense cake.
- Pour the batter into the prepared pan, using a knife or spoon to disperse it evenly.
- Form the crumbs using your hands, and place them on top of the batter. Start by placing them around the edges and then begin working the crumbs in towards the center.
- Bake for 40-50 minutes. Check on your crumb cake at the 35 minute minute mark. A toothpick will come out with moist crumbs when the cake is finished. It will be light golden brown on top.
- Allow the cake to cool in the pan for at least 45 minutes before cutting and serving. Using a sifter, sprinkle powdered sugar over the cake if desired. Store in an air-tight container or cover tightly at room temperature for up to four days or in the freezer for up to 4 months.
Notes
Pumpkin Puree: Make sure to use pure pumpkin or pumpkin puree, not pumpkin pie filling in this recipe!
Test for Doneness Early: Start checking a few minutes before the recommended bake time. Insert a toothpick into the center. It should come out with just a few crumbs, as overbaking until the toothpick comes out fully clean can quickly dry out the cake.
Storing: Store your crumb cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual cake slices in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw slices at room temperature or warm them briefly in the microwave before enjoying.
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