Pumpkin Crumb Cake is a classic coffee cake enriched with pumpkin and spice, you need this in your life!

This cake is lightly spiced and not too sweet --- perfect for a fall morning!

Pumpkin Crumb Cake is the perfect fall breakfast.

Wow, I sensed from the aroma coming out of my oven that I was in for a treat with this Pumpkin Crumb Cake, but when I opened the door and got a peak at it, that sealed the deal.  It rises up nice and tall, with cracks along the crumb topping that reveal a glimpse of the bright saffron colored cake underneath.  It’s patterned after my classic New York style Cardamom Crumb Cake, so I knew it was going to be good, but the addition of my favorite fall squash took it over the top.  This cake pushes all my buttons.  If you love pumpkin like I do I think you’ll be pleased.  It’s the perfect little baking project to ease you into fall.  And you can eat it for breakfast.  Win win.

A tall, fluffy, lightly spiced Pumpkin Crumb Cake

This cake has a luxurious, loose crumb, and a gorgeous golden color.  Pumpkin puree, like mashed banana or applesauce, gives cakes and breads great texture, and that flavor and color screams ‘hello fall!”  It’s just sweet enough to qualify as cake, without being too sweet.  And the spicing is kept in check too, which is why it works so well as a morning treat.

Pumpkin Crumb Cake

The hardest part about it is waiting the hour for it to cook, but luckily there’s no need to let it cool completely before digging in.  I highly recommend this one, it is easy and really wonderful.  I wrapped squares of it in plastic and my daughter grabbed one every morning on her way out the door.  It kept beautifully for a week.

Pumpkin Crumb Cake

Ingredients

  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon (plus another 1/4 for topping)
  • 1/4 tsp fresh grated nutmeg
  • 1/4 tsp ground cloves
  • 2 sticks cold unsalted butter (1 cup)
  • 2 large eggs
  • 1 cup canned pumpkin puree (not pie filling)
  • 1/4 cup sour cream

Instructions

  1. Set oven to 350F
  2. Spray a 9x9 square baking dish with cooking spray. I like to line it with sheets of parchment with long ends, so I can lift it out after baking for easy cutting. This is optional.
  3. Put the flour, sugar, baking powder, salt, and spices in the bowl of a food processor fitted with the blade. Pulse to combine everything well.
  4. Cut the cold butter into pieces and add them to the processor. Process by pulsing repeatedly until the butter has been incorporated and the mixture has a crumbly texture. About 20-30 pulses, more or less.
  5. Remove a cup of the dry mixture and put in a small bowl. Toss with 1/8 teaspoon of cinnamon and set aside for the topping.
  6. Whisk the eggs, pumpkin, and sour cream together in a large mixing bowl until smooth. Add in the flour mixture and stir just until everything is mixed, but don't over beat it.
  7. Spread the batter in the prepared pan, evening it out with a spatula. Sprinkle the reserved crumbs evenly over the top.
  8. Bake for approximately 55-60 minutes, or until risen in the center and a toothpick comes out clean.
http://theviewfromgreatisland.com/pumpkin-crumb-cake/

My Pumpkin Crumb Cake is a fall version of the classic New York style crumb cake

This is a must make!

 

more fall inspiration…

Spiced pear crumble bars 3Spiced Pear Crumble Bars

White Chocolate Chip Gingerbread SquaresWhite Chocolate Gingerbread Blondies

Apple Spice Cake with Nutmeg GlazeSpiced Apple Cake

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28 Responses to Pumpkin Crumb Cake

  1. Linda says:

    I just made this and it has been attacked while still warm. Comments were fantastic! Imagine if they let it sit and get cool.
    Awesome recipe, I did sub greek yogurt for sour cream and I did add some cardamom to both the cake and crumb topping, from your other recipe. Too yummy, nice with coffee.

  2. Rook says:

    I made this, flavor was awesome but came out a bit dry. I noticed no milk in the recipe? Was wondering if it was left off my mistake hence the cake being to dry?

    • Sue says:

      The pumpkin puree and sour cream should be enough, Rook. You can certainly add a bit of milk if you like the next time. Make sure you measure your flour by fluffing it first and then scooping — too much flour might have caused the dryness.

  3. Cindy says:

    I made this for my Labor Day party …..so I could ease my friends and family into the reality that summer is about to be over :( they raved and raved how good it was and that they don’t even like pumpkin ! Well I proved them wrong and actually had to share this recipe with several guests !! Thanks it’s a winner :))

  4. Eileen says:

    This cake sounds fantastic! I would be eating slices for breakfast, with plenty of coffee on the side. Yay!

  5. Pauline Krygeris says:

    This is the BEST!!! This has to be my favorite pumpkin recipe. Thanks, Sue!

  6. Sue, this is gorgeous! And I truly think I can smell the wonderful autumnal aromas — does my computer have smellavision?!

  7. I had lots of roasted pumpkins last days, but still haven’t bake anything with it yet. Your crumb cake looks super duper delicious, Sue.

  8. Susan says:

    Yup! It’s a keeper! I made it as soon as I saw the post this morning! Just had a piece with tea … wonderful!

  9. I am so glad for pumpkin season. My favourite! This looks perfect. So moist and crumbs are always good :)

  10. This looks delicious! We are just heading into spring here in Australia but I have a small amount of pumpkin left from our autumn harvest which I will be using it to make this recipe. Looking forward to having some of this for breakfast!

  11. YUM. I love snack crumby cake like this.. and your pumpkin cake looks so moist and delicious. I wish I had a slice with my tea now.

  12. Can you come down to San Diego with this cake? I’ll pay for gas, ingredients, and then drinks out :) It looks amazing!! Want.it.

  13. This feels like fall has arrived! What a moist beautiful cake Sue.

  14. Gerlinde says:

    What a good looking cake. Where has the summer gone?

  15. Asterina says:

    Hi, what do you mean by pumpkin purée? Just blend raw pumpkin?

  16. Oh that crumb topping is divine, you’ve almost convinced me to open that first can of pumpkin ;).

  17. GB says:

    Do you think I could substitute plain greek yogurt for the sour cream?

  18. This would never last for a week at my house! It looks fantastic Sue and I can only imagine that aroma. I think I can close my eyes and smell it….. mmmm

  19. Hannah Kilcoyne says:

    Yayy pumpkin stuff! It’s almost that time of year!

  20. Oooooohhhh – this looks so moist and wonderful. Easy too – win, win. This is going on my list of must make recipes! Pinning and sharing cause it looks amazing! You sure have a lucky daughter :)

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