Pumpkin Crumb Cake
Pumpkin pies can you believe it's almost Thanksgiving?! We haven't even taken our A/C units out of the windows! Although, we probably should get on that.
But it's so heavy! We're so weak! We need sustenance...energy...Clif bars...or Gatorade...or perhaps...cake??
Ten bucks to anyone who can guess which one we chose.
Shoot are we really that easy? That transparent? That predictable!? Yeah we are. Obviously we chose the cake.
Ooh and by ten bucks we meant ten Monopoly bucks. Go buy yourself Boardwalk. Or a green house. You're welcome.
And to make sure our cake had the best shot at being praised and devoured, we made it a crumb cake, you know, so we could eat it for breakfast. We couldn't let it go up against all those Thanksgiving desserts!
The pumpkin pies, the sweet potato pies, the apple pies...whoa, what's with all the pies?
Not that this delicious crumb cake couldn't hold its own against the big guns, but why not make one more festive pumpkin number to be enjoyed before 10am?
And really, it's the biggest eating holiday of the year. People tend to give themselves carte blanche to eat whatever whenever. And that means cake for breakfast.
Pumpkin Crumb Cake
Serves 8-10
Adapted from Cooks Illustrated & Not So Humble Pie
Print Recipe
For the crumb topping:
1/3 cup sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter (1 stick), melted and still warm
1 3/4 cups cake flour
For the cake:
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 eggs
1 teaspoon vanilla extract
Begin by making the crumb topping. Mix sugars, cinnamon, salt, and butter in a bowl to combine. Add flour and stir until mixture forms a thick, slightly crumbly dough. Set aside while you assemble the cake.
Preheat oven to 350 F. Generously butter & flour a springform pan and set aside.
In a bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt and set aside.
In an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add in pumpkin, eggs and vanilla and mix to combine. With the mixer on low, add in the flour mixture and stir until fully incorporated. Pour batter into prepared cake pan and cover evenly with crumb topping. Bake until a wooden skewer inserted into center of cake comes out clean, 45 to 55 minutes, depending on the depth of your pan.
Allow cake to cool on a wire rack. Store covered at room temperature.
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Reader Comments (11)
Looks heavenly, girls!
Crumb topping and the idea of cake for breakfast makes me very happy!
Ohhh, I love crumb cake, and pumpkin crumb cake just puts it right over the top! This would perfect for a holiday morning :)
Very good recipe! I divided the batter into smaller cake pans to share at multiple occasions. The first, this morning, for my coworkers! they are in love. The second cake will come with us to DC for my brothers first hosting of Thanksgiving. And will be presented as a greeting cake for our guests.
Cake turned out very moist. Great recipe. Will make in the future. Thanks for sharing!
Timmy
That crumb topping looks divine!!!
what a beautiful looking pumpkin cake. Hope your Thanksgiving was wonderful1
Hi
Did you use cake flour or all-purpose flour for the cake part of the recipe.
Hi Jackie - We just used regular all purpose flour.
Hi girls,
I found this recipe on Pinterest last Fall, and I just got around to baking it yesterday.
Thought I'd stop by and tell you :)
One word: YUM.
This was gone in a day.
Our family loved it, AND the topping recipe has now replaced all the other ones I have.
Thanks for the YUMMO cake recipe!
~Leslie (and her happy-with-cake-for-breakfast family)
What type of cake flour did you use for the crumb topping??? This cake looks really awesome!!!
Hi Barbara - We used Swan cake flour!