Description
Soft, moist, and full of warm fall flavor, this Pumpkin Spice Crumb Cake is the perfect treat for cozy mornings or holiday brunches. Topped with a buttery brown-sugar streusel and finished with an optional pumpkin-spiced glaze, it’s a simple, comforting bake that tastes like autumn in every bite.
Ingredients
Scale
For the crumb topping:
- ½ (packed) cup light brown sugar
- ½ cup all-purpose flour
- 1 teaspoon pumpkin spice blend
- Pinch of salt
- ¼ cup unsalted butter, cold and cut into cubes
For the pumpkin cake:
- 1 tablespoon melted butter
- 1 (packed) cup light brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- ¼ cup unsalted butter, melted
- ¼ cup neutral oil
- 1 tablespoon pumpkin spice blend
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups all-purpose flour
For the glaze (optional):
- ¾ cup confectioners’ sugar
- ¾ teaspoon pumpkin spice blend
- Pinch of salt
- 3 to 5 teaspoons milk (any kind will do)
Instructions
- Preheat oven to 350°F. Melt 1 tablespoon of butter in a small saucepan or microwave, then use a pastry brush to grease a 9×5-inch loaf pan with the butter and line with parchment paper.
- Make the crumb topping: In a small bowl, combine the sugar, flour, pumpkin spice, and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened.
- Make the cake: In a large bowl, whisk the sugar and eggs until combined and foamy, about 1 minute. Add the pumpkin puree, melted butter, oil, pumpkin spice and salt. Whisk everything until combined and smooth, then whisk in the baking powder and baking soda. Whisk in the flour until just combined, taking care not to overmix.
- Transfer the batter to the prepared pan, smooth the top, and tap on the counter a few times to release any large air bubbles. Sprinkle the crumb topping on top.
- Bake the cake for 40-45 minutes until risen and golden, and a toothpick inserted into the center comes out clean. Set the cake in the pan on a rack to cool for about 15 minutes. Then remove the cake from the pan and set it on the rack to cool almost completely.
- While the cake is still slightly warm, make the glaze, if using. Add the confectioners’ sugar, pumpkin spice, salt, and 3 teaspoons of milk to a bowl. Whisk until smooth, adding a little milk as needed to form a glaze that is very thick but can be drizzled.
- Drizzle the glaze over the top of the cake. Serve immediately and enjoy!
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
