What makes the Ultimate Autumn Pumpkin Spice Crumble Cake special?

The Ultimate Autumn Pumpkin Spice Crumble Cake stands out because of its perfect balance of moist cake and crunchy topping. The cake features warm spices like cinnamon, ginger, and nutmeg, offering a cozy autumn flavor. The crumble topping, made from brown sugar and butter, adds a delightful texture contrast. This cake is a great choice for fall gatherings, bringing all the comforting flavors of the season to your table.

How is the crumble topping for this cake made?

The crumble topping is a simple mixture of cold butter, light brown sugar, flour, cinnamon, and nutmeg. Using a pastry cutter or your fingers, you'll mix these ingredients until they resemble small crumbs. This topping provides a sweet, crunchy layer that complements the soft pumpkin cake beneath. It's a quick and easy way to elevate the texture and flavor of the dessert.

What are the key ingredients in pumpkin spice cake?

Pumpkin spice cake is made with flour, baking powder, and a blend of warm spices including cinnamon, ginger, and nutmeg. The cake also features pumpkin puree, which adds moisture and a rich flavor. Butter, sugar, eggs, and vanilla round out the batter, creating a soft and flavorful cake base. The addition of milk helps create a smooth and tender crumb.

What flavors pair well with pumpkin spice in a fall dessert?

Pumpkin spice pairs beautifully with ingredients like vanilla, chocolate, and caramel. Nuts such as pecans or walnuts can add a lovely crunch, while a drizzle of maple syrup can enhance the cake’s sweetness. Cream cheese frosting is another popular choice, adding a tangy contrast to the warm spice notes. These combinations create a well-rounded and satisfying fall dessert experience.

Ultimate Autumn Pumpkin Spice Crumble Cake Recipe

Description

This moist Pumpkin Crumb Cake is filled with warm fall spices and covered with a crunchy crumb topping.

Ingredients

Scale

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Pinch cloves

1 1/4 cups pumpkin puree

1/2 cup butter (room temperature)

2 cups granulated sugar

2 eggs

1 teaspoon vanilla

1 cup milk

For the crumbs:

1/2 cup cold butter, cubed

1 cup light brown sugar

1 cup flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

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Instructions

1. Preheat the oven to 350 degrees and grease a 9 x 13 inch baking dish.

2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

3. In the bowl of an electric mixer, beat together the butter and pumpkin puree until well distributed.

4. Add the sugar and beat until well combined. Beat in the eggs and vanilla.

5. Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Beat on low speed until no white remains. Set aside.

6. To make the crumbs, combine all ingredients in a medium bowl and use your fingers or a pastry cutter to cut in the butter until it forms small crumbs.

7. Pour half the pumpkin batter into the prepared dish. Layer with half the crumbs and then the remainder of the batter. Top with the rest of the crumbs.

8. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean.

Notes

This cake also freezes beautifully.

Prep Time: 25
Cook Time: 50
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 289 kcal
Sugar: 32 g
Sodium: 268 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 42 mg