Who can resist a crumb cake? The only thing better than the dense cake on the bottom is the thick layer of cinnamon crumbs on top. It’s full of spices, pumpkin, but no sour cream so it’s non-dairy and just a touch less caloric than traditional coffee crumb cake.
Note: Be sure to use canned pumpkin puree, not canned pumpkin pie filling, as it has ingredients not needed here. You can also use homemade pumpkin puree.
Plan Ahead: This cake freezes well in an airtight container. For best results, freeze the whole cake and cut into squares just before serving.
This recipe is reprinted with permission from “Something Sweet: Dessert, Baked Goods and Treats for Every Occasion.“
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Pumpkin Crumb Cake
This dairy-free cake is an autumnal crowd-pleaser.
- Total Time: 1 hour 20 minutes
- Yield: Serves 10-12
Ingredients
- ¹/3 cup sugar
- ¾ cup brown sugar
- 3 tsp cinnamon
- pinch salt
- 1 ¾ cups flour
- ¾ cup vegetable oil
- 1 cup vegetable oil
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup canned pumpkin purée (see Note)
- 1 ½ tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 ½ cups flour
Instructions
- Preheat oven to 325ºF. Grease and flour a 9×13-inch pan; set aside.
- To prepare the crumb topping: Combine sugars, cinnamon, salt and flour in a small bowl. Add oil and mix until combined and crumbs form. Set aside.
- To prepare the batter: In the bowl of an electric mixer beat together oil and sugars on medium speed until smooth.
- Add eggs, pumpkin purée, vanilla, cinnamon, baking powder, baking soda and salt. Beat until combined.
- Reduce mixer speed to low. Add flour gradually, beating until just combined. Do not overmix.
- Pour batter into prepared pan. Cover entire surface of the cake with prepared crumbs (there will be a very thick layer of crumbs).
- Bake for about 1 hour, until a tester inserted into the center comes out clean.
Notes
- Be sure to use canned pumpkin puree, not canned pumpkin pie filling, as it has ingredients not needed here. You can also use homemade pumpkin puree.
- This cake freezes well in an airtight container. For best results, freeze the whole cake and cut into squares just before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
This is sooo good. I shared it with my neighbors and some of them said that they ate it for dinner and dessert.
Absolutely delicious. I used a white whole wheat flour and added chocolate chips. I will definitely be making this cake again.
Absolutely delicious, especially the crumb topping.
I used a white whole wheat flour and added chocolate chips.
I will definitely be making this cake again.