Ingredients
For the Pumpkin Cake
- 2 cups all-purpose flour
- 1 cup pumpkin purée
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
For the Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp cinnamon
- ½ cup melted butter
For the Vanilla Glaze
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
How to Make Pumpkin Crumb Cake
1. Prepare the Pumpkin Batter
Start by whisking the wet ingredients together. Combine pumpkin purée, oil (or melted butter), eggs, vanilla, sugar, and brown sugar in a bowl. Whisk until the mixture becomes smooth, creamy, and evenly blended. This step ensures the base of your cake turns out moist and tender, just like the one shown in your picture.
In a separate bowl, combine flour, baking soda, baking powder, spices, and salt. The spices are essential here — cinnamon, nutmeg, and ginger give the cake its warm, seasonal depth. Gradually fold the dry ingredients into the wet mixture, alternating with milk until a thick, silky batter forms. The vibrant orange color will resemble the cake in your photo.
Pour the batter evenly into a greased baking dish. A glass baking dish, exactly like the one shown in the picture, works perfectly for even heat distribution.
2. Make the Crumble Topping
The crumb layer is what makes this cake extraordinary. In a bowl, mix flour, brown sugar, white sugar, and cinnamon. Drizzle melted butter over the mixture and gently combine with a fork until small and medium crumbles form.
Do not over-mix — you want uneven clumps so the top of the cake bakes into a rugged, crunchy, golden brown crumble, similar to what you see in the photo.
Sprinkle the crumble generously and evenly over the pumpkin batter, pressing very lightly so some pieces sink in while others remain on top.
3. Bake Until Perfectly Moist and Golden
Preheat the oven to 175°C (350°F). Bake the cake for 35–45 minutes, depending on your oven. The top should turn golden and crisp, while the inside stays moist and soft.
When you insert a toothpick into the center, it should come out mostly clean with a few moisture crumbs — this means the cake is perfectly baked but not dry. Allow it to cool for at least 10–15 minutes before glazing.
The cake will look very close to your photo: a bright orange base topped with a crunchy cinnamon crust.
4. Prepare the Vanilla Glaze
The glaze is simple but brings the entire dessert together. Mix powdered sugar, milk, and vanilla until smooth and pourable. Drizzle it generously over the warm cake.
Because the cake is still slightly warm, the glaze melts into the crumble perfectly, creating shiny streaks that match the glossy look in your image.
Serving Suggestions
This pumpkin crumb cake is versatile and delicious warm, room temperature, or chilled. Here are different ways to serve it:
- Warm with hot coffee or tea
- With a scoop of vanilla ice cream for a dessert-style treat
- With whipped cream and cinnamon on top
- As a breakfast cake for cozy mornings
The texture is moist and dense like a pumpkin bread but elevated with the crunch of the crumble topping and the sweetness of the glaze. It is rich without being overly sweet, perfect for sharing.
Storage
This cake stores extremely well.
- Room Temperature: 2 days, covered
- Refrigerator: Up to 5 days
- Freezer: Slice and wrap individually for up to 2 months
To reheat: microwave for 10–15 seconds — the crumb softens slightly, and the pumpkin aroma returns beautifully.
Why This Recipe Works So Well
✔ The pumpkin purée creates a naturally moist and tender crumb
✔ Oil or melted butter keeps the texture soft and never dry
✔ A thick crumble topping adds contrast, sweetness, and crunch
✔ The vanilla glaze brings a beautiful finishing shine
✔ Spices balance sweetness and enhance the pumpkin flavor
✔ The baking dish shape and cut piece match the style in your photo
This recipe is designed to produce a cake that looks exactly like your picture: tall, soft, warmly colored, and topped with a generous layer of crumb and glaze.