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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon pure vanilla extract - ½ cup brewed coffee - 1 cup packed brown sugar - 1 teaspoon ground cinnamon - 1 cup old-fashioned oats - ½ cup chopped walnuts (optional) Gathering the right ingredients is key for this Pumpkin Spice Latte Crumb Cake. The blend of spices brings warmth and flavor, making each bite special. For the dry ingredients, you need flour, baking powder, baking soda, and spices. Ground cinnamon, nutmeg, ginger, and salt work together to create that cozy taste. Next, for the wet ingredients, granulated sugar and softened butter add sweetness and a soft texture to the cake. Eggs bind everything, while pumpkin puree adds moisture and rich flavor. The pure vanilla extract enhances the overall taste, and brewed coffee infuses a lovely depth. For the crumb topping, brown sugar and oats create a sweet, crispy layer. Ground cinnamon adds more spice. If you like, you can toss in walnuts for a nice crunch. When you have all these ingredients ready, you are set to make a delicious treat that will impress friends and family. 1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. You can use butter or cooking spray. Alternatively, line it with parchment paper for easy removal. 2. In a medium bowl, whisk together the dry ingredients. Mix 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. Set aside. 1. In a large bowl, beat ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes until light and fluffy. 2. Add 2 large eggs one at a time. Mix well after each addition. Then, add 1 cup of canned pumpkin puree and 1 teaspoon of pure vanilla extract. Mix until everything is well combined. 3. Gradually fold the dry ingredients into the wet ingredients. Mix just until combined. Carefully add ½ cup of cooled brewed coffee and stir gently until smooth. 1. In a separate bowl, mix the crumb topping ingredients. Combine 1 cup of packed brown sugar, 1 cup of old-fashioned oats, and 1 teaspoon of ground cinnamon. If you like, add ½ cup of chopped walnuts. Stir until you get a crumbly texture. 1. Pour the cake batter into the prepared baking dish. Use a spatula to spread it evenly. 2. Sprinkle the crumb topping over the batter, covering it completely. 3. Place the dish in the oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. 4. Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. After cooling, slice the crumb cake into squares. Serve warm or at room temperature. To bake this cake well, keep these tips in mind: - Avoid over-mixing the batter. Mix just until the flour disappears. Over-mixing can make the cake tough. - Check for doneness correctly. Insert a toothpick into the center. It should come out clean or with a few moist crumbs. Presentation makes a big difference. Here are some ideas: - Drizzle each slice with a simple glaze. Mix powdered sugar with a splash of coffee for a sweet touch. - Garnish with a dollop of whipped cream. Sprinkle pumpkin spice on top for extra flair. Need alternatives? Here are some great options: - You can replace butter with coconut oil or applesauce for a lighter version. - For sugar, consider using maple syrup or honey for a different flavor. - If you want a dairy-free option for eggs, use flaxseed meal mixed with water. This works well in baking. {{image_4}} You can make this cake even better by adding new flavors. One tasty option is to make a chocolate chip pumpkin spice crumb cake. Just fold in 1 cup of chocolate chips into the batter before baking. The chocolate adds a sweet twist that pairs well with pumpkin spice. You can also add cranberries or raisins for a fruity touch. Toss in about 1 cup of dried cranberries or raisins into the batter. This addition gives the cake a sweet and tart flavor that brightens each bite. When it comes to serving, think outside the box. A scoop of ice cream or a dollop of whipped topping makes this cake feel special. The cold creaminess balances the warm spices perfectly. Pairing this cake with flavored coffees, like vanilla or caramel, enhances the experience. A warm cup of brew will bring out the cozy spices in each slice. You can change the spices to fit the seasons. In spring, try using lemon zest and a hint of cardamom. This gives a fresh and bright taste. For summer, swap pumpkin spice for a mix of cinnamon and nutmeg. You can also adapt the cake for holidays. For Halloween, add some candy corn or spooky sprinkles on top. For Christmas, consider using peppermint extract in the batter. These small changes make the cake festive for any occasion. To keep your pumpkin spice latte crumb cake fresh, store it in an airtight container. A glass or plastic container works well. You can also wrap the cake in plastic wrap. This method helps to keep moisture in and air out. Place the container in a cool, dry place. If you live in a warm area, store it in the fridge. To freeze the crumb cake, let it cool completely first. Then, slice the cake into squares for easy portions. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. Squeeze out as much air as you can. For best taste, eat the cake within three months. When you’re ready to enjoy, remove a piece from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. Your crumb cake stays fresh for about four to five days at room temperature. In the fridge, it can last up to a week. Look out for signs of spoilage, like mold or a sour smell. If the cake feels dry or crumbly, it may be past its best. Always trust your senses when checking for freshness! Can I make this recipe gluten-free? Yes, you can! Use a gluten-free all-purpose flour blend. This swap works well in most recipes. Just ensure the blend contains xanthan gum for the best texture. How can I make it dairy-free? To make this cake dairy-free, substitute unsalted butter with coconut oil or vegan butter. Use a plant-based milk in place of brewed coffee, if desired. This keeps the flavor intact. What if my crumb topping isn't crumbly? If your topping is too wet, add more oats or brown sugar. Mix until you achieve a crumbly texture. If it's too dry, add a small amount of melted butter until it crumbles nicely. How to fix a dense cake? A dense cake could mean over-mixing the batter. Always mix just until combined. Also, check if your baking powder and soda are fresh. Old leavening agents can lead to a heavy cake. Can I use fresh pumpkin instead of canned? You can use fresh pumpkin! Just roast it until soft, then puree it smooth. Make sure to measure it correctly, as fresh pumpkin might have more moisture. What type of coffee works best for this recipe? Brewed coffee works best. Use a medium roast for a balanced flavor. You can also try flavored coffee, like hazelnut or vanilla, to add an extra layer of taste. In this blog post, I shared key ingredients and easy steps for making a delicious pumpkin crumb cake. We covered dry and wet ingredients, along with tips for baking and presentation. You can also explore fun variations and storage methods. Now, enjoy experimenting with flavors and serving ideas. I hope you create a cake that brings joy to your table!

Pumpkin Spice Latte Crumb Cake

Indulge in the ultimate fall treat with this Pumpkin Spice Latte Crumb Cake! This decadent cake combines warm pumpkin flavors with a crunchy crumb topping for a delightful dessert. Perfect for gatherings or a cozy afternoon at home, it's easy to make with simple ingredients. Don’t miss out on this delicious recipe that will have everyone asking for seconds. Click through to explore the full recipe and bring the taste of autumn to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

1 cup canned pumpkin puree

1 teaspoon pure vanilla extract

½ cup brewed coffee, cooled

For the Crumb Topping:

1 cup packed brown sugar

1 teaspoon ground cinnamon

1 cup old-fashioned oats

½ cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray, or line it with parchment paper for easy removal later.

    In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this dry mixture aside for later use.

      In a large bowl, beat the softened unsalted butter with granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

        Add the eggs into the butter-sugar mixture one at a time, ensuring to mix well after each addition. Next, incorporate the pumpkin puree and pure vanilla extract, mixing until fully combined.

          Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until they are combined. Carefully add the cooled brewed coffee and stir gently until the batter becomes smooth and well-blended.

            Pour the cake batter into the prepared baking dish and use a spatula to evenly spread it across the surface.

              In a separate bowl, prepare the crumb topping by combining the packed brown sugar, old-fashioned oats, and ground cinnamon. If using, add the chopped walnuts. Stir until the mixture is well combined with a crumbly texture.

                Evenly sprinkle the crumb topping over the batter in the baking dish, ensuring it covers the surface completely.

                  Place the dish in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.

                    Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After cooling, slice the crumb cake into squares and serve while warm or at room temperature.

                      Prep Time: 20 mins | Total Time: 60 mins | Servings: 12

                        - Presentation Tips: Drizzle each slice of the crumb cake with a simple glaze made from powdered sugar mixed with a splash of coffee for a delicious finish. For an added touch of elegance, garnish with a dollop of whipped cream and a light sprinkle of pumpkin spice over the top. Enjoy the cozy flavors of fall!