Pumpkin Crumble Cake

Yes, I realize that it’s January and by now many people have grown tired of pumpkin, ginger, and cinnamon in all their desserts, but this is a must-have recipe throughout your winter. 

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Plus, with all the terribly cold weather we’ve been getting in the midwest and east coast, lightly spiced desserts like this one really do seem to warm you up. 

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And this has been one of the best coffee cakes I’ve made in a while (though I’m not quite sure this one has topped the Apple Crumble Cake I made this past fall). 

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This cake is great for its light and fluffy base, it’s smoothly salted crumbly topping, and the milky pumpkin glaze on top! 

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Pumpkin Crumble Cake
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For the Crumble
  1. ½ cup (62 grams) all-purpose flour*
  2. ½ cup (100g) brown sugar
  3. ¼ teaspoon salt
  4. 2 teaspoons ground cinnamon
  5. ¼ cup (4 tbsp, 60g) cold unsalted butter
For the Cake
  1. 2 cups (250g) all-purpose flour*
  2. 1 teaspoons baking soda
  3. ½ teaspoon baking powder
  4. ½ teaspoon salt
  5. 2 teaspoons ground cinnamon
  6. ½ teaspoon ground nutmeg
  7. ¼ teaspoon ground cloves
  8. 1 cup (244g) pumpkin puree
  9. ½ cup (100g) brown sugar
  10. ½ cup (120ml) vegetable oil
  11. ¼ cup (82g) maple syrup
  12. ¼ cup (60ml) 2% or whole milk**
For the Glaze
  1. 1 cup (120g) confectioners’ sugar
  2. a dash of cinnamon
  3. 1 tablespoon pumpkin puree
  4. 2-4 teaspoons milk
  1. 1. For the Crumble: mix flour, sugar, salt and cinnamon. Blend in cold butter with a fork (if your butter is too cold, zap it in the microwave for just a couple seconds).
  2. 2. For the Cake: preheat the oven to 350F. Grease a 9-inch round cake pan. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In the bowl of a standing mixer, combine pumpkin, sugar, oil, syrup, and milk. Add the flour mixture and mix on low speed, just until the two are combined. Pour batter into the cake pan and bake for about 30-38 minutes, until an inserted toothpick comes out clean.
  3. 3. For the glaze: first mix the sugar and cinnamon in a small bowl. Add the pumpkin. Slowly add the milk, a teaspoon at a time, until your glaze is at the desired consistency. Before topping your cake with the glaze, allow it to cool for at least 30 minutes.
  1. *This cake tastes great with some whole wheat flour
  2. **butter milk makes for an even moister cake
Jackie's Delectable Delights https://jackiesdelights.net/
Recipe adapted from Sally’s Baking Addiction 


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