When's the last time you had a crumb cake? What about a pumpkin crumb cake? If you're looking for a festive fall dessert to serve at a party, for brunch, or after your Thanksgiving dinner, look no further.
This pumpkin crumb cake will be the talk of the dinner table and was indeed inspired by the Entenmann's classic. As a kid, one of my fondest memories was my mom coming home on Sundays with groceries for the week, and on her list of essentials, she would always include our favorite coffee crumb cake. I came up with a fun dupe of this famous dessert and, of course, had to add a fall twist! It has the same buttery, fluffy texture as a classic crumb cake, but it's infused with pumpkin, cinnamon, and nutmeg, so you can taste the season in every bite.
If you're going to give it a whirl, one word of advice: make sure you sift your dry ingredients before you mix them together with your wet ingredients. (In case you need to hear it again: do not to skip this step.) You want to be sure that all your spices are evenly distributed and mixed well, otherwise you may end up with a bite of cake that's heavy in the nutmeg or cinnamon and another thats lacking. When mixing the wet ingredients into the dry, I used an electric hand mixer. Although it's not required and you can simply mix with a spoon or whisk, I find the hand mixer gives the batter a lighter and fluffier finish.
Baking your bundt for just the right amount of time is key in making sure the cake keeps its moist texture. I recommend knife testing it at 35 minutes to gauge if you need about five to 10 more minutes of baking and to avoid over-baking and drying it out. I topped this bundt cake with a cinnamon pecan crumble and a simple glaze to give it the perfect finishing touch. The chopped pecans add a nutty flavor and crunch to every bite — not to mention, it layers on another classic fall flavor. Between the soft cake, buttery crumble, crunchy pecans, and sweet glaze, it's just about irresistible.
Drooling yet? Go ahead and give this pumpkin crumb cake recipe a try.
- For the Cake:
1 3/4 cups all-purpose flour
2 teaspoons of pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons of baking powder
1 teaspoon of baking soda
1/4 teaspoon of fine sea salt
1/2 cup of butter (1 stick melted)
1 1/4 cups organic cane sugar
1 cup pumpkin puree
1/3 cup unsweetened vanilla almond milk
2 teaspoons vanilla extract
- For the Crumb Topping:
6 tablespoons butter (divided and softened)
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans (optional)
- For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened vanilla almond milk
- Preheat your oven to 350 degrees.
- Mix all of your dry cake ingredients in a large bowl, making sure to sift out any clumps.
- In a separate bowl mix together your eggs, vanilla, milk, pumpkin puree, and butter.
- Add your wet ingredients into your dry – mix evenly.
- Spray your bundt pan with non-stick spray and pour your batter in evenly using a spatula to smooth out.
- In a small bowl mix together all your ingredients for your crumb topping except for the chopped pecans (leave those to the side).
- Crumble your topping evenly all over the top of the batter, then take your chopped pecans and sprinkle those evenly as well.
- Bake for 40-45 minutes.
- In a small bowl mix together your glaze. Once cake has cooled for 25-30 minutes use a spoon to drizzle your bundt cake with the glaze evenly.
- Slice and enjoy!
- Desserts, Cake
- 1 bundt cake
- Prep Time
- 12 minutes
- Cook Time
- 45 minutes
- Total Time
- 56 minutes, 59 seconds