Pumpkin Crumb Cake
Moist, pumpkin-y, and oh-so-delicious, this Pumpkin Crumb Cake is the perfect way to start (or end) your day. It brings a touch of fall in every buttery bite. Fill up a cup of coffee and cut you a slice of this cake…I promise–it’s sure to be a hit!
Happy fall, friends! I can’t believe we’re already into October. It’s crazy how the days fly by. This is my favorite time of year though. With temperatures dropping, it always puts me in the mood to bake. And of course PUMPKIN is on the brain this time of year. I’m a huge fan of all-things pumpkin and wanted to bring you a pumpkin coffee cake-type dessert so here we go.
Not only am I a huge fan of pumpkin, but I also love crumb-type cakes. There’s just something about that brown sugar/butter combo that sucks me in every time. This cake is baked in a tube pan–it makes it super easy with all those crumbs on top. If you don’t have a tube pan, check your local thrift store. That’s where I got both of mine and I often always spy one on the shelves.
This cake has both a full can of pumpkin as well as a little bit of molasses in it to make it deliciously moist. The texture isn’t weighed down though–it’s spongy and crumbly like a cake should be. And that crumb topping–oh man. It has the perfect texture and sweetness to accompany that pumpkin flavor. This cake is loosely based off a coffee cake I’ve made in the past but with my fall spin on it. And it just works. I have a feeling I’ll be making this cake all season long.
There’s not only crumbs on top, but there’s also a layer inside the cake. What a delightful surprise to find a ribbon of brown sugar/cinnamon goodness in the middle of the cake.
When my boys came home from school, I cut them thick slices and poured them some milk. It’s the perfect after-school snack if you ask me. And of course, we had more later for dessert. Do yourself a favor and make this Pumpkin Crumb Cake. You’ll make your family’s day, like I did mine. 🙂