Classic Crumb Cake Just Like The Kind You Would Find In Your Favorite Coffee Shop, Pumpkin Crumb Cake! A Tender Cake Topped With Large Chunks Of Cinnamon Sugar Goodness!

I know, I know, I can’t believe fall is here! But I am loving all of the apple and pumpkin recipes that I am seeing. I am crazy about crumb cake! This is for all of my pumpkin fans…I am one of those! Pumpkin pies, pumpkin bars, pumpkin cookies, yeah, I love them all!

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!

The cake portion of the recipe is a very simple one, but the topping is special. With a unique topping that you break apart into pieces before baking, it is worth the effort.

This is THE crumb cake you will want to make for brunch or treats you bring into the office. I made this cake just for myself and froze the remaining 8 pieces so I could enjoy them with my morning coffee. If wrapped individually well with saran wrap then placed in a Ziploc bag with the air pushed out, this cake is delicious even if defrosted.

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Name: Pumpkin Crumb Cake & VIDEO
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: Crumb Layer; 1/2 cup sugar; 1 Teaspoon cinnamon; 1 Stick unsalted butter, melted; 1 1/2 cups all-purpose flour; Dash of salt; Cake Layer; 1 1/2 cups all-purpose flour; 2 Teaspoons baking powder; 1/2 teaspoon baking soda; 1 Teaspoon cinnamon; 1 Teaspoon pumpkin spice; 1/2 teaspoon salt; 1 Stick unsalted butter (at room temperature); 1 Cup sugar; 2 Eggs; 1 Teaspoon vanilla; 1/2 cup sour cream; 1/2 Cup unsweetened pureed pumpkin (canned is fine); Topping; 1/4 Cup Confectioner's sugar; 1 Teaspoon cinnamon

This cake is perfect for a crowd or just when you want something pumpkin for dessert or a snack. So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year!

Just look at how moist and tender this cake is, with just the right amount of crumb. The pumpkin gives it a special fall flavor! You get an incredibly soft and tender pumpkin cake which is enhanced with the perfect amount of spices, then atop that is a delicious, buttery crumble (which you might find yourself stealing off your kid’s pieces when they aren’t looking. Don’t tell them I did that)

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More Crumb Cakes:

Easy Crumb Cake

Pecan Cobbler Cake

More Pumpkin Recipes:

23 Fabulous Pumpkin Recipes!

Slow Cooker Pumpkin Butter

serves 10

Pumpkin Crumb Cake & VIDEO

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Classic Crumb Cake Just Like The Kind You Would Find In Your Favorite Coffee Shop, Pumpkin Crumb Cake. A Tender Cake Topped With Large Chunks Of Cinnamon Sugar Goodness.

Ingredients

Crumb Layer
1/2 cup sugar
1 Teaspoon cinnamon
1 Stick unsalted butter, melted
1 1/2 cups all-purpose flour
Dash of salt
Cake Layer
1 1/2 cups all-purpose flour
2 Teaspoons baking powder
1/2 teaspoon baking soda
1 Teaspoon cinnamon
1 Teaspoon pumpkin spice
1/2 teaspoon salt
1 Stick unsalted butter (at room temperature)
1 Cup sugar
2 Eggs
1 Teaspoon vanilla
1/2 cup sour cream
1/2 Cup unsweetened pureed pumpkin (canned is fine)
Topping
1/4 Cup Confectioner's sugar
1 Teaspoon cinnamon

Instructions

To make the crumb topping, combine the sugar, salt, and cinnamon in a bowl. Stir in the melted butter and then the flour.
Mix well and set aside.
To make the cake, cream the butter and sugar together using either a stand mixer or a hand mixer.
Add the eggs, vanilla, pumpkin and sour cream and continue mixing until combined.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir into the batter and mix until combined.
To assemble the cake, pour the cake layer batter into a greased 9" round spring-form pan (you can also bake this in a 9" square baking dish).
Crumble the crumb topping evenly over the batter and bake in a preheated 350-degree oven for approximately 45 - 50 minutes or until a cake tester comes out clean.
Allow cooling completely before removing from the spring-form pan.
Dust the top with the sugar/cinnamon mixture before serving.
Makes approximately 10 servings.

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Nutrition Information

Yield

10 slices

Serving Size

1
Amount Per Serving Calories 495Total Fat 23gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 98mgSodium 321mgCarbohydrates 67gFiber 2gSugar 36gProtein 6g

Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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Susie

Tuesday 29th of August 2017

I hate pumpkin what could I use in place of pumpkin and I do not like sweet potato Please help

nettiemoore11

Squash, butternut squash maybe.

johnhutchens1

Sunday 9th of August 2015

This sounds very good . I will be making it this year for Thanksgiving. summer passes too fast.

Andrea Giang | Cooking with a Wallflower

Saturday 20th of September 2014

Love your pumpkin crumb cake! It's look so amazingly delicious!

Thank you Andrea, hope you get a chance to make it! Nettie

Diane

Monday 28th of October 2013

can I make them into cupcakes instead?

Diane,

It would be great as a cupcake!

Nettie

emily

Thursday 24th of October 2013

Can't wait to make this!!! Thanks

Enjoy!