Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake
A cozy, warmly spiced crumb cake made with pumpkin puree, topped with a buttery cinnamon crumble and drizzled with a sweet vanilla glaze.

INGREDIENTS:

1 cup all-purpose flour

1 cup light brown sugar packed

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon fine salt

1/2 cup unsalted butter cold, cut into small cubes

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/4 cups pumpkin puree

1/2 cup vegetable oil

2 cups granulated sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1 cup buttermilk or milk, room temperature

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon vanilla extract

DIRECTIONS:

Preheat your oven to 350°F (175°C). Spray a 9×9 or 9×13-inch pan with baking spray and set aside.
To make the crumb topping, whisk together 1 cup flour, brown sugar, cinnamon, nutmeg, and salt. Add cold butter cubes and blend until large crumbs form. Set aside.
In a medium bowl, mix 2 cups flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, whisk pumpkin puree, vegetable oil, and sugar. Add eggs one at a time, whisking after each. Stir in vanilla extract.
Add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with dry ingredients. Stir until just combined.
Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping over the batter and gently press it in.
Bake for 30–35 minutes (check at 20–25 minutes if using a 9×13 pan), or until a toothpick comes out with a few moist crumbs. Let cool slightly before glazing.
To make the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake. Slice and serve.