Bakery
Pumpkin Crumb Cake
55 minServes 12Nutri-Score D€€
D
55 min
55 minPumpkin Crumb Cake
what you need
Ingredients
flour (for the crumb)Grains60 g
brown sugar (for the crumb)Pantry50 g
sugar (for the crumb)Pantry50 g
cinnamon (for the crumb)Spices5 g
cold butter (cubed, for the crumb)Dairy57 g- flour (for the cake)Grains240 g
- baking soda (for the cake)Pantry5 g
- baking powder (for the cake)Pantry2 g
pumpkin spice (for the cake)Spices4 g- cinnamon (for the cake)Spices3 g
salt (for the cake)Spices3 g
pumpkin purée (for the cake)Produce300 g- brown sugar (for the cake)Pantry100 g
- sugar (for the cake)Pantry100 g
- neutral oil (for the cake)Pantry110 ml
milk (for the cake)Dairy80 ml- vanilla (for the cake)Pantry10 ml
- powdered sugar (for the glaze)Pantry180 g
- cinnamon (for the glaze)Spices3 g
- vanilla (for the glaze)Pantry5 ml
- milk (for the glaze)Dairy30 ml
per serving
Nutrition
229kcal
- Carbs
- 40 g
- Proteins
- 3 g
- Fat
- 7 g
what you’ll use
Tools
Mixing bowl ×2
Baking dish
Oven
Whisk
step by step
Method
- Step 1
Make the crumb topping
- Combine the flour, brown sugar, sugar and cinnamon in a bowl.
- Add the cold cubed butter and rub in with your fingertips until coarse crumbs form.
- Step 2
Make the cake batter
- Whisk together the flour, baking soda, baking powder, pumpkin spice, cinnamon and salt.
- In another bowl, whisk the pumpkin purée, brown sugar, sugar, oil, milk and vanilla.
- Fold the dry ingredients into the wet ingredients until just combined.
- Step 3
Assemble and bake
- Pour the batter into a greased 9x9 inch pan.
- Scatter the crumb topping evenly over the batter.
- Bake at 350°F until a toothpick inserted into the center comes out clean.
- Step 4
Glaze and serve
- Whisk the powdered sugar, cinnamon, vanilla and milk into a smooth glaze.
- Let the cake cool, then drizzle with the glaze.