Pumpkin Crumb Cake
This pumpkin crumb cake is a tender pumpkin breakfast cake topped with a soft buttery crumble. Dust with powdered sugar and serve with your morning coffee, as a snack or dessert!
Servings: 15 slices
Ingredients
For the crumble:
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 ½ tsp ground cinnamon
- ¾ tsp pumpkin pie spice you can also just use all cinnamon!
- ½ tsp kosher salt
- 1 cup salted butter melted and room temperature. you can use unsalted butter if you prefer!
- 2 ½ cups all-purpose flour
For the cake:
- 1 cup granulated sugar
- 1 ¼ cups light brown sugar
- ½ cup salted butter melted
- ½ cup vegetable oil
- 1 tbsp vanilla extract
- 1 15 oz can pumpkin puree
- 3 eggs room temperature
- 1 tsp ground cinnamon
- ¾ tsp pumpkin pie spice
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 2 tsp baking soda
- ½ tsp kosher salt
Instructions
For the crumble:
- For the crumble, add all of the ingredients to a medium sized bowl. Use a spatula or fork to mix until combined, and resembles wet sand. Set aside until needed.
For the cake:
- Preheat the oven to 350° and spray a 9x13 inch metal backing pan with nonstick cooking spray. In a large bowl combine the granulated sugar, light brown sugar, melted butter, oil, vanilla and pumpkin puree. Whisk to combine. Add the eggs and whisk until just incorporated.
- Add in all of the dry ingredients and mix until everything is evenly combined, about 20 seconds. Once smooth, pour into the prepared baking pan and spread evenly. Top with the crumble and bake for 50-60 minutes, or until completely baked through. Check after 40 minutes and if you feel the crumble is getting dark, top with aluminum foil. once the cake has cooled, dust with powdered sugar and serve!