Pumpkin Crumb Cake
1 hr 5 min (plus cooling)
1 8-inch-square or 9-inch-round cake
A spiced pumpkin cake topped with buttery streusel and finished with a pumpkin spice glaze.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepSpray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper | |||||||
| 100 g (packed) light brown sugar (for streusel) | Combine sugar, flour, spice & salt for streusel | Pinch in butter to form crumbs | Sprinkle streusel over batter | Bake 350°F / 175°C, 40-45 min; cool | Drizzle glaze over cooled cake | ||
| 64 g all-purpose flour (for streusel) | |||||||
| 1 teaspoon pumpkin spice blend (for streusel) | |||||||
| Pinch of salt (for streusel) | |||||||
| 56 g unsalted butter, cold and cut into cubes | |||||||
| Nonstick cooking spray | Pour batter into pan, smooth & tap | ||||||
| 200 g (packed) light brown sugar (for cake) | Whisk sugar & eggs until pale | Whisk in pumpkin, butter, oil, spice & salt | Whisk in baking powder & soda, then flour | ||||
| 2 large eggs | |||||||
| 230 g canned pumpkin purée | |||||||
| 56 g unsalted butter, melted | |||||||
| 60 ml neutral oil | |||||||
| 1 tablespoon pumpkin spice blend (for cake) | |||||||
| ½ teaspoon fine sea salt | |||||||
| 1 teaspoon baking powder | |||||||
| ½ teaspoon baking soda | |||||||
| 190 g all-purpose flour | |||||||
| 75 g confectioners' sugar | Whisk sugar, spice, salt & milk for glaze | ||||||
| ¾ teaspoon pumpkin spice blend (for glaze) | |||||||
| Pinch of salt (for glaze) | |||||||
| 3 to 5 teaspoons milk (any kind will do) | |||||||
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