Pumpkin Crumb Cake is sweet and fragrant from notes of allspice, nutmeg, ginger, cloves, and cinnamon. It’s an easy-to-make, tender cake that’s great for morning coffee or after dinner.
You know what I think is funny? Even though the very same pumpkin is available in a can all year long, for some reason all of us food bloggers and Pinterest-lovers go pumpkin-gaga as soon as fall hits.
Why is that? Why don’t we eat pumpkin in July? I hereby pledge to you that I’m going to have a run of pumpkin-themed summer foods. It’s happening.
This cake, for example, would be perfectly delightful any time of the year. It’s simple, easy, and melds all the fun pumpkin spices with a brown sugar streusel topping.
You could make this cake to take to a potluck or when you’re having company for dinner, or even to have something sweet in the house all week. It’s perfect with your morning coffee or as an after-dinner dessert.
How to Make Pumpkin Crumb Cake
Most of the ingredients needed for this cake are pantry ingredients, so it’s pretty easy to make it whenever you want a treat. I use spices that I always keep on hand: cloves, ginger, cinnamon, nutmeg, and allspice.
I like to use a mix of butter and oil when baking cakes because oil tends to create a more tender and moist cake. For this cake, the butter and oil is creamed together and then brown sugar and white sugar added along with pumpkin and sour cream.
Then slowly add the flour mixture to the butter mixture and spoon the batter into a 9×13-inch baking dish. I tried on multiple occasions to bake this cake in a 9-inch springform pan because that’s the presentation that I wanted; however, I could not get the middle to set properly without over-baking the rest of the cake so I gave up and now I bake it in a long baking dish.
If you try the springform pan and have better luck, please let me know!
The crumb topping is a simple formula of flour, butter, and brown sugar with a little cinnamon. I typically don’t use nuts in my baking recipes because most of my family prefers baked goods without nuts but this cake would be equally delicious with a pecan-streusel topping.
Looking for more pumpkin recipes? Be sure to check out my Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting, or my favorite Pumpkin Bread recipe, the Pumpkin Cream Cheese Roll, or Pumpkin Bread Pudding. One of those should certainly please someone!
Pumpkin Crumb Cake is sweet and fragrant from notes of allspice, nutmeg, ginger, cloves, and cinnamon.
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs, room temperature
- 1 15-ounce can pumpkin
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon cinnamon
- 7 tablespoons melted butter
Preheat oven to 350°. Spray a 9x13-inch baking dish with baking spray.
- In bowl of stand mixer fitted with paddle attachment, cream butter and oil for 2 minutes, then add brown sugar and white sugar and beat at medium-high speed until creamy, 5-7 minutes, scraping sides as needed.
- While butter is creaming, in a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, allspice, ginger, salt, soda, and baking powder. Set aside.
- Reduce mixer to low and add eggs, one at a time, beating until blended after each addition. Add pumpkin, beating just until blended. Add sour cream and blend.
Gradually add flour mixture to butter and mix on low until flour is incorporated into the batter. Don’t overmix. Stir in vanilla.
Pour into prepared dish, smoothing top with offset spatula. Sprinkle with streusel. Bake until tester comes out clean, about one hour. Start checking around 50 minutes. Allow cake to cool before serving.
- Stir together the sugars, flour, and cinnamon. Stir in melted butter just until the mixture is moistened and no flour is visible or sandy.