Pumpkin Spiced Crumb Cake
My Pumpkin Spiced Crumb Cake is one of my family's favorites.
Equipment
- parchment paper
- 1 non-stick metal square pan 9 x 9
- 1 mixing bowl Large
- 1 whisk
Ingredients
Ingredients for my Homemade Pumpkin Pie Spice Blend:
- 4 tsps ground cinnamon
- 2 tsps ground ginger
- 1 tsp ground cloves
- 1/2 tsp nutmeg Frehsly-grated
- 1 pinch ground allspice
Ingredients for the Crumb Topping:
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar Packed
- 1 cup + 2 tbsps cake flour
- 1 tsp Homemade Pumpkin Pie Spice Blend
- 1/4 tsp kosher salt
- 1/3 cup pecans Chopped, optonal
- 8 tbsps butter Unsalted and melted
Ingredients for the Pumpkin Spiced Cake Batter:
- 1 16.5-ounce box French vanilla cake mix (Duncan Hines French Vanilla)
- 1/3 cup vegetable oil
- 1/2 cup dark brown sugar Packed
- 1/4 cup granulated sugar
- 1 cup 100% canned pumpkin pureé
- 1/2 cup ricotta cheese Room temperature
- 2 tsps pure vanilla extract
- 3 large eggs Room temperature
- 1 cup water
- 1 pinch kosher salt
- 1 tbsp Homemade Pumpkin Pie Spice Blend
Garnish:
- powdered sugar
Instructions
- Instructions for making my Homemade Pumpkin Pie Spice:In a small bowl, whisk the spices together until they are well combined. Store in an airtight container in a cool, dry place.Instructions for the CrumbTopping:Using a medium-size mixing bowl, whisk together the sugars, cake flour, pumpkin pie spice, and salt. Pour in the melted butter and stir with a spatula until thick crumbles form. Set aside while preparing the cake.Preheat oven to 350°F.Instructions for the Pumpkin Spiced Crumb Cake Batter:Spray the pan with baking spray and line it with parchment paper, then spray the parchment paper. Note: This will allow for easy removal.In a large mixing bowl of a stand mixer, add the oil, vanilla extract, both sugars, pumpkin pureé, and ricotta cheese. Once the mixture is smooth, add one egg at a time until it's well combined.In a medium-sized bowl, add the box cake mix, my Homemade Pumpkin Pie Spice Blend, and Kosher salt. Whisk these ingredients together. With the mixer on low speed, slowly add the dry ingredients to the wet, mixing until just combined. Do not over-mix! If you are doing this by hand, use a spatula to fold the dry ingredients into the wet ingredients.Pour the batter into the prepared pan, spreading it evenly into a layer. Cover with the crumb mixture. If needed, break up the larger crumbs into smaller ones.Place in the oven and bake for 30-40 minutes or until a cake tester, inserted into the center, comes out clean, and the center of the cake barely jiggles. Remove the cake from the oven and let it cool in the loaf pans for at least 30 minutes before slicing. Top with a dusting of powdered sugar.There you have it, my Pumpkin Spiced Crumb Cake.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
