Pumpkin Spice Crumb Cake

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step incorporates air, giving the cake a tender texture.

Step 5: Add Eggs, Vanilla, and Pumpkin

Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and pumpkin puree and mix until smooth.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix gently until just combined. Avoid overmixing, as this can make the cake dense.

Step 7: Assemble the Cake

Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the crumb topping evenly over the batter.

Step 8: Bake

Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The crumb topping should be golden brown and slightly crisp.

Step 9: Cool and Serve

Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature. For an extra indulgent touch, drizzle with a simple vanilla glaze or a dusting of powdered sugar.

Tips for the Perfect Pumpkin Spice Crumb Cake

• Use cold butter for the crumb topping: This ensures a crunchy texture.

• Don’t overmix the batter: Overmixing develops gluten and can make the cake tough.

• Customize your spices: Add a pinch of ginger or cardamom for a more complex flavor.

• Storage: Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.

A slice of Pumpkin Spice Crumb Cake is like autumn on a plate: moist, warmly spiced, and topped with a sweet, buttery crunch. Pair it with a hot cup of coffee or tea, and you have the ultimate cozy treat for crisp mornings or lazy afternoons.