Pumpkin Spice Crumb Cake

It is officially the first day of Fall! I seriously could not be happier. Although I’ve been sipping on my pumpkin spice coffee since it’s seasonal debut early September, today makes my order much less embarrassing as it is now officially Fall. I just wish the weather would follow suit and stop being 80 degrees! I can’t wait for hoodies, chilly mornings and nights, football Sunday, leaves, bonfires, ugh I can go on and on. What better way to ring in the most amazing season with some delicious pumpkin spice crumb cake! Crumb cake is my guilty pleasure, and during the fall, everything must be pumpkin flavored, so viola – the pumpkin spice crumb cake was born.


Ingredients:

CAKE:

  • 2 cups floured (always spoon in the flour and level off with a butter knife, otherwise flour gets packed in and you get too much flour!)
  • 1 tsp. salt
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp cinnamon
  • 1 stick of butter, room temp.
  • 2 heaping cups of sugar
  • 2 large eggs
  • 1 Tbsp. vanilla
  • 1 can of pumpkin (I’ve only seen 15 oz ones)
  • 1 cup milk (2%, whole, whichever you prefer)

CRUMB:

  • 1 stick COLD butter (will be easier to form crumbs)
  • 1 firmly packed cup light brown sugar
  • 1 1/2 cup flour
  • 1/2 tsp. salt

Directions:

Preheat oven to 350 degrees, and spray a 9×13 baking dish with nonstick cooking spray.

Whisk together the flour, baking powder, salt, and cinnamon. Set aside.  Then beat the sugar and room temperature butter until combined.  Add eggs, vanilla, and pumpkin until batter is smooth. Add the dry ingredients in the bowl you set aside slowly, alternating with the milk.  Beat again until smooth and batter comes together. Pour the batter into your sprayed pan and even out with a spatula.

For the crumbs, combine all of the ingredients into one bowl.  This is where it gets fun! You can either get down and dirty and use your hands to combines everything, or you can use a fork or pastry cutter.  Since I like big crumbs, I always use my hands. Sprinkle your newly formed crumbs all over the poured cake batter.

Bake 45-50 minutes, until crumbs turn a light golden brown and a knife or toothpick comes out clean from the center.  You can serve it with some vanilla ice cream, or as I did, with a dollop of whipped cream.

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