If you are a fan of New York-style crumb cake and you like seasonal flavors, this will be your new favorite! It’ll be your go-to when a friend wants to drop by for a quick chat or when you need something sweet to bring to a party!
Incredibly moist coffee cake with the perfect layer of crumb!
I know, I know, I can’t believe fall is here! One day it is full summer, then the next day, boom! 40 degrees! Wow! That’s what it is like living in New England!
But I am loving all of the apple and pumpkin recipes that I am seeing. Plus~I am crazy about crumb cake!
How many crumb cake recipes can you possibly have? Well look no further, this is the best pumpkin crumb cake recipe you will ever taste! Moist and delicious, perfect fall comfort food!
This makes 1 cake, serves 8-10, depending on how large you slice the pieces. I will have an extra large piece please!!
PIN IT FOR LATER:
I hope that you enjoy my video!! XXOO Nettie
Here is your handy dandy printable recipe!
- 2 cups flour
- 2½ tsp baking powder
- 1 tsp salt
- 1½ tsp cinnamon
- ½ cup butter, room temperature
- 2 cups sugar
- 2 eggs
- 1 Tbsp vanilla
- 1 (15 oz) can pumpkin
- 1 cup milk
- ½ cup cold butter
- 1 cup light brown sugar
- 1½ cups flour
- ½ tsp salt
- Preheat oven to 350°
- Spray a 9x13 baking dish with Pam cooking spray, set aside.
- Whisk together flour, baking powder, salt and cinnamon. Set aside.
- In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
- Add dry ingredients in thirds, alternating with the milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scrape sides.
- Spread batter into the pan evenly.
- To make crumb mixture, cut together all ingredients using a pastry cutter or fork. You can use your hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
- Spread this mixture on top of cake batter.
- Bake for 45-55 minutes until center is set and toothpick comes out clean.
- Can be served warm or at room temperature.
Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now lives with her artist husband. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|