Spiced Pumpkin Crumb Cake Recipes

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PUMPKIN CRUMB CAKE



Pumpkin Crumb Cake image

This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!

Provided by Samantha Merritt

Categories     Dessert

Time 45m

Number Of Ingredients 20

3/4 cup butter (melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars))
1/2 cup sugar
1/4 cup brown sugar (tightly packed)
2 large eggs (lightly beaten (room temperature preferred))
1 cup pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoon vanilla extract
2 Tablespoons sour cream
1 1/4 cup all-purpose flour
2 teaspoons pumpkin spice
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cup brown sugar tightly packed
2 Tablespoons granulated sugar
1 1/2 tsp cinnamon
6 Tablespoons salted butter (melted)
1/2 cup powdered sugar
2-3 teaspoons milk

Steps:

  • Preheat oven to 350F and line a 9x9 baking pan with parchment paper or lightly greased aluminum foil.
  • Combine melted butter and sugars in a large bowl and stir until well-combined
  • Add eggs, stir well
  • Stir in pumpkin puree and vanilla extract until well combined.
  • Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  • In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
  • Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
  • Spread batter evenly into prepared 9x9 pan.

Nutrition Facts : Calories 522 kcal, Carbohydrate 71 g, Protein 5 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 98 mg, Sodium 448 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving

PUMPKIN CRUMB CAKE



Pumpkin Crumb Cake image

This recipe was given to me by a friend. It's been a hit with my children and family.

Provided by Debbie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 egg, beaten
½ cup butter, melted
1 (15 ounce) can pumpkin puree
3 eggs, beaten
½ cup white sugar
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup white sugar
3 tablespoons butter, softened
½ cup chopped nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
  • Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
  • In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
  • In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
  • Bake in preheated oven for 40 to 45 minutes.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 39.2 g, Cholesterol 60.6 mg, Fat 13.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 312.2 mg, Sugar 27.5 g

SPICED PUMPKIN CRUMB CAKE



Spiced Pumpkin Crumb Cake image

Provided by Kelsey Nixon

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 20

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
One 15-ounce can pumpkin puree
3 large eggs, beaten
1 cup all-purpose flour
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, chilled and cubed

Steps:

  • Fresh whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Grease and flour one 9-inch springform pan. For the batter: In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter will be thick) and set aside. For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside. For the topping: In a third mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg and ginger. Cut in the chilled butter with a pastry cutter or two forks until the mixture is crumbly. Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream.

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