Fall is finally in the air this week in Virginia. Waking up in the mornings is around 40 degrees, enough to be really chilly at the bus stop. Pumpkin desserts are one of the first things I think of making, as I just love the taste and smell of anything pumpkin.
Pumpkin crumb cake tops the list as one of my favorite desserts. It is so incredibly delicious that you will not want to miss a crumb on your plate. You have the soft and tender pumpkin cake, loaded up with all the fall spices. The smell of nutmeg, cinammon, and ginger will fill your house as you bake. Atop the cake is a delicious and buttery crumble, yes the kind you go in the kitchen to secretly pull a crumb off the top and eat before your kids see you! I like to finish it with a dusting of powedered sugar and if I’m feeling fancy some whipped cream.
The ingredients are mostly pantry staples. And feel free to ramp up the spice amounts, use Allspice, or whatever tastes great to you. I also tend to cut down on sugar amounts when I bake. This one has already been reduced from the original recipe, but feel free to cut more if you would like. Sour cream and Greek yogurt can also be used interchangably.
Pumpkin Crumb Cake
A soft and tender pumpkin cake, topped with a delicious, buttery cinnamon crumble. Finish with a dusting of powedered sugar and whip cream.
- 3/4 cup all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp packed light brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 6 tbsp unsalted butter, melted
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinammon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp all spice
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 large eggs
- 1 cup pumpkin puree
- 3 tbsp Greek yogurt
- 1 tsp vanilla extract
For the crumbs:
In a bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, and use fingers to break up clumps of brown sugar. Pour in melted butter and fold with a spatula until evenly moistened. Set mixture aside.
For the cake:
Preheat oven to 350 degrees. Spray a 9x9 inch baking pan with non-stick cooking spray, or use parchment paper.
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and all spice. Set aside.
In the bowl of an electric stand mixer blend together granulated sugar and brown sugar to break up clumps. Add butter and vegetable oil to sugar mixture and blend to combine. Mix in eggs one at a time. Then mix in pumpkin puree, Greek yogurt and vanilla. With mixer on low speed slowly add in dry ingredients and mix until just nearly combined. Remove the bowl and fold batter until combined.
Pour batter into prepared baking dish and spread into an even layer. Sprinkle crumbs evenly over batter. Bake in preheated oven until center is set, about 40 minutes. Remove from oven and cool completely on a wire rack.
Dust with powdered sugar and serve with whipped cream if desired.
For more fall inspired posts, check out my Virginia Apple Picking Guide.