Description
This moist and spiced pumpkin crumb cake is an easy breakfast cake for weekends and holidays! It’s filled with the comforting flavors of pumpkin and cinnamon, and totally unbeatable.
Ingredients
Scale
For the Cake
- 2 cups flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 cup butter, room temperature
- 2 cups sugar
- 2 eggs
- 1 Tbsp vanilla
- 1 (15 oz) can pumpkin
- 1 cup whole milk
For the Crumb Topping
- 1/2 cup cold butter
- 1 cup light brown sugar
- 1 1/2 cups flour
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F.
- Spray a 9×13 baking dish with 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 milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
- Spread batter into pan evenly.
- To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my 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.
Notes
- Recipe adapted from Southern Plate
Nutrition
- Serving Size:
- Calories: 498
- Sugar: 51.4 g
- Sodium: 322.1 mg
- Fat: 17.2 g
- Carbohydrates: 81.6 g
- Protein: 5.9 g
- Cholesterol: 73.7 mg
