How To Make Pumpkin Crumb Cake
This pumpkin crumb cake is a great fall breakfast fare that you can serve as a dessert too. The brown sugar crumble topping is a sweet and crunchy surprise.
Add sugar, dark brown sugar, cinnamon, salt and butter into a bowl.
Whisk together and add in cake flour until combined.
Form into a dough ball. Let sit until you are done making the cake.
Preheat oven to 325 degrees F.
Use baking spray or butter and flour a square 9 by 13-inch pan.
In a stand mixer, add flour, brown sugar, sugar, baking soda, pumpkin pie spice and salt.
On low speed, add butter in pieces.
Mix for 1 to 2 minutes, or until the butter is no longer visible and the mixture looks like a crumble.
Add in remaining cake ingredients, egg, vanilla, and pumpkin puree.
Mix for 1 to 2 minutes or until light and fluffy.
Pour and spread cake batter into greased baking pan.
Take the topping dough and break apart into chunks about the size of marbles over the dough in a uniform pattern.
Bake for 35 to 40 minutes, or until a knife is inserted and comes out clean.
- Calories: 371.24kcal
- Fat: 15.35g
- Saturated Fat: 9.39g
- Trans Fat: 0.58g
- Monounsaturated Fat: 3.97g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 54.66g
- Fiber: 1.78g
- Sugar: 27.61g
- Protein: 4.59g
- Cholesterol: 58.14mg
- Sodium: 259.29mg
- Calcium: 36.77mg
- Potassium: 127.90mg
- Iron: 1.06mg
- Vitamin A: 336.78µg
- Vitamin C: 1.20mg
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