Delicious recipes from the kitchens of the Butler sisters

Sunday, October 12, 2014

Iced Pumpkin Crumb Cake



  • 1/2 cup (62 grams) all-purpose flour
  • 1/4 cup (4 Tablespoons or 60 grams) unsalted butter, cold
  • 1/2 cup (100 grams) dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon


  • 2 cups (250 grams) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1 cup (244 grams) pure pumpkin puree
  • 1/2 cup (100 grams) dark brown sugar
  • 1/2 cup (120 ml) vegetable oil (or melted coconut oil)
  • 1/4 cup (82 grams) pure maple syrup
  • 1/4 cup (60ml) milk*


  • 1 cup (120 grams) confectioners' sugar
  • 1-2 Tablespoons Pumpkin Spice Coffee Creamer or milk


Preheat the oven to 350F degrees. Generously spray a 9x9 baking pan with nonstick spray. Set aside.

Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together.  Cut in the cold butter  using a pastry blender or a fork.   Mix to create clumps and crumbs. Set aside.

Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined.  In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick.  Spoon/pour the batter into the prepared baking pan. Spread to make an even surface.  Pour the crumb topping evenly on top and gently press them down into the batter.

Bake the cake for 30 minutes.  Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done.  If the toothpick has wet batter on it, bake the cake for 5 more minutes.  The cake takes 32 minutes in my oven.

Make the glaze:  Whisk the confectioners' sugar and 1 Tablespoon of creamer/milk together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake.  Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.  Cake may be frozen for up to 2 months.

*Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon.

*I prefer to use buttermilk in this coffee cake.  Buttermilk makes the cake even moister than any other kind of milk.  I highly recommend it.  However, regular cow's milk or dairy-free milk would be just fine. 

Recipe Source: Sally's Baking Addiction