Description
Heavenly pumpkin crumb cake nestles a luscious cream cheese filling within its spiced, crumbly layers. Warm autumn flavors and rich textures invite you to savor this irresistible seasonal dessert perfect for cozy gatherings.
Ingredients
Scale
Cream Cheese Filling:
- 8 ounces (226 grams) cream cheese (softened)
- 1/4 cup (50 grams) granulated sugar
- 1 large egg (room temperature)
- 1/2 teaspoon pure vanilla extract
Pumpkin Cake Base:
- 1 1/2 cups (188 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (240 grams) pumpkin puree
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup (113 grams) unsalted butter (melted)
Crumb Topping:
- 1/2 cup (113 grams) unsalted butter (melted)
- 1/2 cup (100 grams) light brown sugar (packed)
- 1/4 cup (50 grams) granulated sugar
- 1 1/4 cups (156 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Prepare the oven at 350°F and prepare an 8-inch square pan with parchment paper and grease.
- Whip cream cheese and sugar until fluffy and creamy in a medium bowl.
- Incorporate egg and vanilla extract into cream cheese mixture, blending until smooth and uniform.
- Create crumb topping by mixing brown sugar, granulated sugar, flour, cinnamon, and salt in a small bowl.
- Drizzle melted butter over dry ingredients and blend until crumbly texture forms.
- Combine flour, baking powder, baking soda, salt, and warming spices (cinnamon, nutmeg, cloves, ginger) in a large mixing bowl.
- Whisk pumpkin puree with sugar, melted butter, eggs, and vanilla extract until thoroughly integrated.
- Gently fold wet ingredients into dry ingredients, mixing minimally to prevent overmixing.
- Transfer half the cake batter into prepared pan, spreading evenly across the surface.
- Layer cream cheese filling directly over initial cake batter.
- Distribute remaining cake batter across cream cheese layer, using a knife to create delicate marbled swirls.
- Generously sprinkle crumb topping across entire cake surface.
- Bake for 35-40 minutes until center stabilizes with slight wobble when gently shaken.
- Cool completely within pan before cutting into servings.
Notes
- Soften cream cheese and butter at room temperature for smooth, lump-free mixing and easier incorporation into the batter.
- Use fresh, high-quality pumpkin puree for the most vibrant and authentic flavor profile in the cake.
- Avoid overmixing the batter to prevent a tough, dense texture; gently fold ingredients until just combined.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s delicate crumb.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 329 kcal
- Sugar: 26 g
- Sodium: 186 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg