Pumpkin Crumb Cake
The View From the Great Island
My favorite Pumpkin Crumb Cake is a classic fall coffee cake enriched with pumpkin and perfectly spiced. It's a holiday breakfast tradition in our house!
- 3 cups all purpose flour
- 2 cups sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 tsp ground ginger
- 0.5 tsp cinnamon (plus another 1/4 for topping)
- 0.25 tsp fresh grated nutmeg
- 0.25 tsp ground cloves
- 2 sticks cold unsalted butter (1 cup)
- 2 eggs
- 1 cup canned pumpkin puree (not pie filling)
- 0.25 cup sour cream
- Set oven to 350F
- Spray a 9x9 square baking dish with cooking spray. I like to line it with sheets of parchment with long ends, so I can lift it out after baking for easy cutting. This is optional.
- Put the flour, sugar, baking powder, salt, and spices in the bowl of a food processor fitted with the blade. Pulse to combine everything well.
- Cut the cold butter into pieces and add them to the processor. Process by pulsing repeatedly until the butter has been incorporated and the mixture has a crumbly texture. About 20-30 pulses, more or less.
- Remove a cup of the dry mixture and put in a small bowl. Toss with 1/8 teaspoon of cinnamon and set aside for the topping.
- Whisk the eggs, pumpkin, and sour cream together in a large mixing bowl until smooth. Add in the flour mixture and stir just until everything is mixed, but don't over beat it.
- Spread the batter in the prepared pan, evening it out with a spatula. Sprinkle the reserved crumbs evenly over the top.
- Bake for approximately 55-60 minutes, or until risen in the center and a toothpick comes out clean.