Pumpkin Spice Crumb Cake
Pumpkin Spice Crumb Cake features a moist pumpkin spice cake with a cinnamon and brown sugar crumb topping and vanilla glaze. This cake is the perfect fall dessert! topped with a maple glaze.
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Servings: 12
Ingredients
Cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- ½ cup butter softened
- 1 ¼ cups pumpkin puree (not pumpkin pie filling)
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup milk
Crumbs
- 1/2 cup cold butter cubed
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Glaze
- 1/2 cup powdered sugar
- 1 Tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
- In the bowl of an electric mixer, beat together the butter and pumpkin puree until combined. Add the sugar and beat until well combined. Beat in the eggs and vanilla.
- Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Continue to mix on low speed until just combined.
Crumbs
- Combine all crumb ingredients in a medium bowl. Using a fork or pastry cutter, cut in the butter until it forms small crumbs.
Back to Cake
- Pour half of the pumpkin cake batter evenly into the prepared baking dish. Layer with half the crumbs and then the remainder of the batter. Top evenly with the remaining crumbs.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for at least 30 minutes before glazing.
Glaze
- Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle all over the warm cake. Cut into slices and serve. Enjoy!
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