Pumpkin Crumb Cake is sweet and fragrant from notes of allspice, nutmeg, ginger, cloves, and cinnamon.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Servings: 12servings
Calories: 551kcal
Author: Lucy Brewer
Ingredients
Cake
½cupunsalted butter, softened
¼cupvegetable oil
1cupgranulated sugar
1cupfirmly packed light brown sugar
2cupsall-purpose flour
1teaspoonground cinnamon
1teaspoonground nutmeg
¼ teaspoonground cloves
¼teaspoonground allspice
½teaspoonground ginger
1teaspoonkosher salt
½teaspoonbaking soda
1teaspoonbaking powder
2large eggs, room temperature
115-ounce can pumpkin
½cupsour cream
1teaspoonvanilla
Streusel Topping:
1cupbrown sugar
¼cupgranulated sugar
1 ½cupsall-purpose flour
1tablespooncinnamon
7tablespoonsmelted butter
Instructions
Cake:
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.
Streusel:
Stir together the sugars, flour, and cinnamon. Stir in melted butter just until the mixture is moistened and no flour is visible or sandy.