How to Make Pumpkin Crumb Cake: A Delicious Delight
How to Make Pumpkin Crumb Cake: A Delicious Delight is a practical, flavor-forward how to make pumpkin crumb cake recipe with clear ingredients and step-by-step instructions. - Oven Temperature: 325°F
- Baking Time: 35-40 minutes
- Pan Size: 9x13-inch baking dish (Springform pan alternative)
- Storage: Cover to retain moisture
- Texture: Tall cake, mois
Equipment
- skillet
- mixing bowl
- whisk
- knife
Ingredients
- Pumpkin Cake:
- 2 ½ cups flour
- 1 ½ cups packed brown sugar
- 1 /2 cup sugar
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1 /2 teaspoon salt
- 3 /4 cup unsalted butter, cubed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups pumpkin puree homemade or 1 15-oz can
- Crumb Topping:
- 1 /3 cup sugar
- 1 /3 cup dark brown sugar
- 3 /4 teaspoon ground cinnamon
- 1 /8 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1 ¾ cups flour
Instructions
- Prepare Crumb Topping: In a bowl, whisk together sugar, dark brown sugar, cinnamon, salt, and melted butter. Stir in flour until a dough ball forms. Set aside until ready to use.
- Preheat Oven: Set oven to 325°F. Grease and flour a 9x13-inch baking dish.
- Mix Cake Batter: In a stand mixer, combine flour, brown sugar, sugar, baking soda, pumpkin pie spice, and salt. Add cubed butter on low speed and mix for 1-2 minutes until the mixture resembles crumbs. Add eggs, vanilla extract, and pumpkin puree. Mix for another 1-2 minutes until light and fluffy.
- Assemble: Pour batter into the prepared baking dish. Distribute the crumb topping dough over the batter in marble-sized chunks.
- Bake: Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
Notes
- Keep the crumb topping mixture cold before adding it to the batter to prevent the butter from melting into the cake.
- A stand mixer is recommended for the batter to achieve the correct crumble texture; a hand mixer may not be sufficient.
- If using fresh pumpkin puree, strain it for 1-2 hours to remove excess moisture.
- If using canned pumpkin, ensure it is pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- Cover the cake when storing to prevent it from
- A stand mixer is recommended for the batter to achieve the correct crumble texture; a hand mixer may not be sufficient.
- If using fresh pumpkin puree, strain it for 1-2 hours to remove excess moisture.
- If using canned pumpkin, ensure it is pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- Cover the cake when storing to prevent it from