Pumpkin Spice Crumb Cake
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
For the Glaze (optional):
- ½ cup powdered sugar
- 2 tablespoons milk
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared pan and spread evenly.
6. To make the crumb topping, mix the flour, granulated sugar, brown sugar, and cinnamon in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7. Sprinkle the crumb topping evenly over the cake batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. While the cake is cooling, prepare the glaze by whisking powdered sugar and milk until smooth.
10. Drizzle the glaze over the cooled cake if desired before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use cold butter for the crumb topping to achieve a crisp, crunchy texture.
Allow the cake to cool completely before glazing to prevent the glaze from melting.