Indulge in the irresistible flavors of fall with this mouthwatering pumpkin crumb cake. Made with a moist pumpkin-spice cake base and topped with a buttery crumb topping, this cake is perfect for breakfast, brunch, or dessert. The warm spices of cinnamon, nutmeg, and cloves combined with the rich pumpkin flavor create a truly comforting treat. Whether you're hosting a fall gathering or simply want to enjoy a cozy afternoon at home, this pumpkin crumb cake is sure to satisfy your cravings.
Ingredients
- For the Cake:
- - 2 cups all-purpose flour
- - 1 1/2 cups granulated sugar
- - 1 teaspoon baking soda
- - 1/2 teaspoon salt
- - 1 teaspoon ground cinnamon
- - 1/2 teaspoon ground nutmeg
- - 1/4 teaspoon ground cloves
- - 1 cup canned pumpkin puree
- - 1/2 cup vegetable oil
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1/2 cup buttermilk
- For the Crumb Topping:
- - 1 cup all-purpose flour
- - 1/2 cup granulated sugar
- - 1/2 cup unsalted butter, melted
- - 1/2 teaspoon ground cinnamon
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a small bowl, combine the flour, sugar, melted butter, and cinnamon for the crumb topping. Mix until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Serve warm or at room temperature. Enjoy!
