You are about to discover your new favorite fall treat with this incredible Pumpkin Spice Crumb Cake recipe. This delightful coffee cake variation is packed with warm spices and a buttery crumb topping, making it perfect for breakfast, brunch, or an afternoon pick-me-up. Get ready to bake a delicious memory!
Key Ingredients & Substitutions:
- Canned Pumpkin Puree: Not pumpkin pie filling. You can substitute with sweet potato puree if needed.
- All-Purpose Flour: Use a gluten-free all-purpose blend for a gluten-free option.
- Brown Sugar: Both light and dark brown sugar work well.
- Pumpkin Pie Spice: If you don’t have this, create your own blend with cinnamon, nutmeg, ginger, and cloves.
- Unsalted Butter: You can use salted butter, but reduce added salt in the recipe.
- Sour Cream or Buttermilk: Plain yogurt is a good substitute for moisture.
Ingredients:
For the Cake:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
- ½ cup sour cream or buttermilk
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 (varies based on portion size)
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper for easy removal. This ensures your coffee cake doesn’t stick.
2. Whisk Dry Cake Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set this aside.
3. Cream Wet Cake Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined, then stir in the pumpkin puree and sour cream until smooth.
4. Combine Wet and Dry Cake Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Pour the cake batter evenly into your prepared baking pan.
5. Mix the Crumb Topping
In a separate medium bowl, combine the flour, brown sugar, cinnamon, and salt for the crumb topping. Pour in the melted butter and mix with a fork until large, moist crumbs form.
6. Assemble and Bake
Sprinkle the crumb topping generously and evenly over the cake batter. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Let the Pumpkin Spice Crumb Cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. This allows the coffee cake to set properly.
Variation Ideas:
- Nutty Crumble: Add chopped pecans or walnuts to the crumb topping for extra crunch.
- Cream Cheese Swirl: Swirl a simple cream cheese mixture into the batter before adding the crumbs for a tangy addition.
- Ginger Boost: Include a pinch of ground ginger in the cake batter for a warmer, spicier flavor.
Storage Instructions:
Store leftover Pumpkin Spice Crumb Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Reheat individual slices briefly in the microwave for a warm, fresh taste.
Frequently Asked Questions (FAQ):
- Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use homemade pumpkin puree, just make sure it’s thick and not watery.
- Q: My crumb topping disappeared while baking, what happened?
A: This usually means your butter was too warm or you didn’t have enough flour in the topping. Ensure your butter is melted but not hot.
- Q: Can I freeze this coffee cake?
A: Absolutely! Wrap cooled slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Q: What if I don’t have sour cream or buttermilk?
A: Plain yogurt (full-fat or low-fat) is an excellent substitute for moisture in this coffee cake recipe.
- Q: How do I know when the coffee cake is fully baked?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter, it’s done.
- Q: Can I use different spices?
A: Feel free to adjust the spices to your preference! Cardamom or a touch more cinnamon can be lovely in this pumpkin spice crumb cake.