FOR THE CRUMB TOPPING:1 cup all-purpose flour1 cup packed light brown sugar1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon fine salt1/2 cup unsalted butter, cold and cut into small cubes FOR THE CAKE:2 cups all-purpose flour3 teaspoons baking powder1 teaspoon fine salt1 teaspoon ground cinnamon1/2 ground ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1 1/4 cups pumpkin puree1/2 cup vegetable oil2 cups granulated sugar2 large eggs, room temperature1 teaspoon vanilla extract1 cup buttermilk or milk, room temperature FOR THE VANILLA ICING:1 cup powdered sugar2 tablespoons milk1/4 teaspoon vanilla extract TO MAKE THE CRUMB TOPPING:Preheat oven to 350°F and spray a 9×9 square or 9×13 rectangle pan with baking spray and set aside.In a bowl whisk together flour, light brown sugar, cinnamon, nutmeg, and salt.Cut in the small cubes of butter by using a pastry cutter or using your hands, blending the butter into the dry ingredients. Mix until you can form big crumbs, set aside. TO MAKE THE CAKE:In one bowl whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves, set aside.In another bowl whisk pumpkin puree, vegetable oil, and sugar.Add in eggs one at a time, whisking well after each addition. Add in vanilla.Add in the dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with the dry ingredients.Pour cake batter into prepared pan and add crumble on top, gently pressing the crumble into the batter.Bake for 30 to 35 minutes until a toothpick inserted comes out mostly clean with a few moist, not wet crumbs. (For a 9×13 pan check for doneness at 20 to 25 minutes). Let it cool partially before adding the glaze.TO MAKE THE GLAZE:Whisk together powdered sugar, milk, and vanilla until it’s smooth and lump free. Drizzle onto the still warm crumb cake. Slice, serve, and enjoy!
Pumpkin Spice Crumb Cake
