Pumpkin Crumb Cake

By • September 15, 2014 2 Comments

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Author Notes: Adapted from Yvonne Ruperti's recipe for Mega Crumb Cake from her cookbook One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts. I love Yvonne's recipe, and got to tinkering with it. Because pumpkins!mrslarkin


Serves 12 or more

for the cake batter

  • 1 1/2 cups (215 g) all purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ginger
  • 1 pinch nutmeg
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/4 cup whole milk

for the crumb topping

  • 2 3/4 cups (390 g) all purpose flour
  • 1 cup (200 g) light brown sugar
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg, plus more for sprinkling on top of the finished cake
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 18 tablespoons unsalted butter, melted
  • confectioner's sugar, for sprinkling on top of the finished cake
  1. Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking pan and line with parchment paper. Grease parchment paper.
  3. Whisk together the dry ingredients. Stir the vanilla into the melted butter. Stir the butter mixture into the dry ingredients until it clumps together. Chill while you put together the cake batter.
  5. Whisk together the dry ingredients. Whisk together the wet ingredients. Stir the wet ingredients into the dry ingredients. Stir well - It is a thick batter.
  6. Spread the batter into the pan evenly. It will be a thin layer of batter. Evenly scatter the crumb topping over the cake batter, breaking up the biggest chunks. Leave a few large-ish crumbs - those are the BEST!
  7. Bake on upper-middle rack for 30 -35 minutes, until cake is set and crumbs are just beginning to brown.
  8. Cool before serving. Top cake with confectioner's sugar and a grating of nutmeg.

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