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Pumpkin Crumb Cake

Pumpkin Crumb Cake

Servings 16 slices

Ingredients

For the cake:

  • 1 3/4 cup flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1 15 oz. can pumpkin puree
  • 1 tsp. vanilla extract
  • 1/3 cup buttermilk

For the crumb:

  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 cup cornstarch
  • 2 1/2 cups all purpose flour
  • 1 cup melted butter

Instructions

For the cake:

  1. Preheat your oven to 350 degrees and grease a 9x13 inch cake pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside. In a large bowl, beat together the sugar, brown sugar, and oil until combined. Add in the egg, pumpkin puree, and vanilla extract and beat until combined.
  3. Slowly add in the flour mixture in alternating additions with the buttermilk, starting and ending with the flour mixture. Beat until the batter is smooth. It will be fairly thin. Pour the batter into your prepared pan.

For the crumb:

  1. In a large bowl, stir together the sugar, brown sugar, cinnamon, salt, cornstarch, and flour. Use a fork to stir in the melted butter and work the mixture together until a soft crumble forms. Sprinkle the crumble evenly over the top of your prepared cake batter. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool completely, slice, and enjoy!