Pumpkin Crumb Snack Cake
Deliciously moist and tender, this Pumpkin Crumb Snack Cake is like fall on a plate! Enjoy it as a dessert or as a breakfast treat alongside your morning coffee.
Servings: 9 servings
Calories: 411kcal
Ingredients
Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 2 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/2 cup unsalted butter, melted and cooled
Pumpkin Cake
- 1 3/4 cups cake flour
- 1 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 cup pure pumpkin
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
Instructions
Crumb Topping
- In a medium bowl, mix together flour, sugars, cinnamon and salt until well combined. Add the cooled, melted butter with a fork until big crumbs form. Set aside.
Pumpkin Cake
- Preheat oven to 350 degrees. Spray a 9x9 baking dish with nonstick cooking spray. Set aside.
- In a large bowl, stir together your cake flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- In a medium bowl, combine brown sugar, granulated sugar, pumpkin and vegetable oil and mix until well combined, Add eggs, one at a time until incorporated. Add vanilla extract. Add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the baking dish. Top evenly with the crumb topping. Bake for 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool for 15 minutes on a wire rack. Serve warm.
Notes
I used cake flour for this recipe so the cake would have a finer crumb and tender texture, but you can also use all-purpose flour.
You will need to use pure pumpkin for this recipe, not pumpkin pie filling. I use Libby's.