Pumpkin Crumb Cake

The most soft and delicious Pumpkin Crumb Cake with a sweet icing drizzled over a mound of delicious crumb topping! Such a great cake for this Fall!

I’m so ready for the cool, crisp air that accompanies Fall weather! That way I can bake all the pumpkin, gingerbread, and spiced things I can think of!

First up for this season’s pumpkin recipes is this Pumpkin Crumb Cake!

Pumpkin Crumb Cake Recipe

Can we talk about how bad of an impulse buyer I am?

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Whenever I am at the grocery store (and I’m there A LOT), I can’t help but find myself browsing the many magazines, candy bars and other treats that are strategically placed for people such as myself, right at the check out lines.

Pumpkin Crumb Cake Recipe

Without fail, I’ll always manage to need something right at the very end.

One main culprit – magazines!

I’m a closet magazine junky.

Pumpkin Crumb Cake Recipe

I love flipping through People, US Weekly and I especially love the home and garden magazines too.

But what always gets me are the food magazines. Right now with Fall baking in full swing, I can’t help but flip through and drool over all the treats.

Pumpkin Crumb Cake Recipe

Just a few weeks ago I stumbled on the Paula Deen magazine and after flipping through it I stopped on a recipe for Butternut Squash Crumb Cake.

I fell in love with the piled high crumb topping, but wanted so badly to make it with pumpkin rather than butternut squash.

So I did!

Pumpkin Crumb Cake Recipe

Since I didn’t use the squash and opted for some canned pumpkin puree, this cake actually comes together quite fast!

It’s moist and delicious, and that crumb topping… have mercy! It’s totally worth it!

Pumpkin Crumb Cake Recipe

I had two slices of this cake and then I had to give it away to a friend because I was afraid I would end up eating the whole thing!

You know how that goes… a little slice here, a little slice there, yada yada yada, it’s gone.

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Serves 8

Pumpkin Crumb Cake

Pumpkin Crumb Cake has a delightful crumb topping that is piled high and perfectly delicious!

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

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Recipe Image

Ingredients

    For the Topping:
  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup flour
  • For the Batter:
  • 2 cups flour
  • 1 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream or plain greek yogurt
  • 1 tsp vanilla extract
  • For the Icing:
  • 1 cup powdered sugar
  • 2 tbsp milk or cream

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray an 8" square baking pan with non-stick spray and set aside.
  2. Topping:
  3. To prepare the topping, start by melting the butter in a small pot over medium-low heat. Add the brown sugar, vanilla extract and salt. Stir until smooth. Remove from heat and stir in flour, then let cool completely.
  4. Batter:
  5. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl, then whisk to combine.
  6. Combine the pumpkin puree, eggs, vegetable oil, sour cream (OR plain greek yogurt) and vanilla in another large bowl and whisk to combine.
  7. Whisk egg mixture into flour mixture just until smooth, and pour into prepared pan. Crumble the topping and sprinkle it over the batter.
  8. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool completely in pan on a wire rack.
  9. For the icing:
  10. Whisk together the powdered sugar and milk until smooth and then drizzle over the cooled cake. Enjoy!

Notes

Recipe adapted from Paula Deen Magazine Sept/Oct 2015 edition

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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
36 Responses
  1. Kim
    I made this cake in 8 by 8 and it rose so high! Very very delicious. So I tried a 13 by 9 today and made extra topping. It’s in the oven now. Thanks for the very tasty recipe !

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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