Description

A moist and warmly spiced pumpkin cake layered with a buttery brown sugar crumb topping and finished with a sweet vanilla icing drizzle. This cozy autumn dessert is perfect for brunch, coffee breaks, or holiday gatherings, filling your home with the inviting aroma of pumpkin spice.

Ingredients

Scale

Topping:

¼ cup (60 g) butter
⅓ cup (67 g) brown sugar
1 tsp (5 ml) vanilla extract
¼ tsp (1.25 g) salt
¾ cup (90 g) all-purpose flour

Batter:

2 cups (240 g) all-purpose flour
1 cup (200 g) brown sugar
1½ tsp (6 g) baking powder
1½ tsp (6 g) baking soda
1½ tsp (4 g) pumpkin pie spice
½ tsp (2.5 g) salt
1 cup (240 g) pumpkin puree
3 large eggs
¾ cup (180 ml) vegetable oil
½ cup (120 g) sour cream or plain Greek yogurt
1 tsp (5 ml) vanilla extract

Icing:

1 cup (120 g) powdered sugar
2 tbsp (30 ml) milk or cream

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Instructions

Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
Melt butter for the topping; stir in brown sugar, vanilla, and salt. Remove from heat, mix in flour until crumbly, and set aside to cool.
In a large bowl, whisk flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt.
In another bowl, whisk pumpkin puree, eggs, oil, sour cream, and vanilla until smooth.
Combine wet and dry ingredients, stirring just until mixed. Pour into the prepared pan.
Sprinkle crumb topping evenly over the batter.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan on a wire rack.
Mix powdered sugar and milk to make icing, then drizzle over cooled cake before slicing.

Notes

For bigger crumb clusters, avoid overmixing the topping.

Let topping cool before adding to the batter to prevent sinking.

Add a pinch of pumpkin spice to the topping for extra flavor.

If freezing, add the icing after thawing for best texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Desserts
Method: Baking
Cuisine: American