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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, softened - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ cup brewed coffee, cooled - 1 cup brown sugar (for crumb topping) - 1 teaspoon ground cinnamon (for crumb topping) - 1 cup oats (for crumb topping) - ½ cup chopped walnuts (optional, for crumb topping) This list gives you all you need to make your Pumpkin Spice Latte Crumb Cake. Let’s dive into why each ingredient is important! - All-purpose flour: This forms the base of your cake. It gives structure and holds everything together. - Baking powder and baking soda: These are your leavening agents. They help the cake rise and stay light. - Spices: Ground cinnamon, nutmeg, and ginger bring warmth and flavor. They make your cake taste like fall! - Salt: Just a bit enhances the sweet flavors. It balances the cake nicely. - Granulated sugar: This sweetens the cake and helps it brown. - Unsalted butter: Softened butter adds richness and moisture. It helps create a fluffy texture. - Eggs: They bind the ingredients and add moisture. They also help the cake rise. - Pumpkin puree: This gives the cake its name! It adds flavor and keeps the cake moist. - Vanilla extract: Vanilla adds a sweet note. It enhances all the flavors in your cake. - Brewed coffee: This gives a slight boost of flavor. It complements the pumpkin and spices. - Brown sugar: Used for the crumb topping, it adds a nice caramel flavor. - Oats: They add crunch to the topping. They make it more rustic and hearty. - Chopped walnuts: These are optional but add a nice texture and nutty taste. With these ingredients, you can create a delightful treat that combines the best flavors of fall. Happy baking! First, set your oven to 350°F (175°C). This step is key for even baking. Next, grease a 9x13-inch baking dish. If you prefer, line it with parchment paper. This makes for easy removal later. In a medium bowl, whisk together the dry ingredients. Use 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Add 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Finally, mix in ½ teaspoon of salt. Set this bowl aside for later. In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Beat until the mixture is light and fluffy. Next, 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 vanilla extract. Gradually mix the dry ingredients into the wet ingredients. Stir until just combined. Then, pour in ½ cup of cooled brewed coffee. Mix until the batter is smooth and fully blended. In a separate bowl, combine 1 cup of brown sugar, 1 cup of oats, and 1 teaspoon of ground cinnamon. If you like, add ½ cup of chopped walnuts for extra crunch. Mix this crumb topping until well combined. Pour the batter into your prepared baking dish. Spread it out evenly. Next, sprinkle the crumb topping evenly over the batter. Bake in the oven for 35 to 40 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. After baking, let the cake cool in the pan for about 10 minutes. This helps it set up nicely. Once cooled, slice the cake and serve. For a fun touch, drizzle a simple glaze made from powdered sugar and a bit of coffee over each slice. Enjoy! To keep your crumb cake moist, use quality ingredients. Fresh eggs and real butter add richness. Canned pumpkin puree is key, as it brings moisture and flavor. When mixing, don't overdo it. Mix until just combined for a soft texture. If you want more flavor, add a bit of brewed coffee. It enhances the pumpkin and spice notes. Sweetness can vary based on personal taste. Start with the recipe's sugar amounts. If you want less sweetness, cut back on the granulated sugar. For the spices, feel free to adjust. If you love cinnamon, add more! Try using different spices like allspice or cardamom for a unique twist. Just remember, start small and taste as you go. The crumb topping is what makes this cake special. Use cold butter for a crumbly texture. Combine brown sugar, oats, and cinnamon well. If you add walnuts, chop them finely. This gives a nice crunch. Don't skip the topping; it balances the cake's moistness. Spread it evenly over the batter for even baking. {{image_2}} You can make this crumb cake gluten-free. Use a 1:1 gluten-free flour blend. This swap keeps the texture light and fluffy. Always check that the blend contains xanthan gum. This helps mimic the stretch of gluten. Follow the same steps in the recipe. You will still get that warm pumpkin and spice flavor. To make a vegan pumpkin spice latte crumb cake, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for five minutes to thicken. Use plant-based butter instead of regular butter. Replace the milk coffee with a non-dairy option. Almond or oat milk works great here. The cake will still taste amazing and moist. You can add fun mix-ins to your crumb cake. Chocolate chips are a tasty option. Use semi-sweet or dark chocolate for a rich flavor. Nuts like pecans or almonds add a nice crunch. Dried fruits like cranberries or raisins can also work well. Just fold in your mix-ins when combining the wet and dry ingredients. This makes every bite even more delightful! To keep your cake fresh, store it in an airtight container. This keeps moisture in and prevents it from drying out. If you do not have a container, wrap it tightly with plastic wrap. Store the cake at room temperature for up to three days. If you want it to last longer, consider refrigerating it. Just remember to let it sit at room temperature for a bit before serving. You can freeze leftovers to enjoy later. First, slice the cake into pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag or container. This method helps to keep the cake fresh. You can freeze the cake for up to three months. When you are ready to eat, thaw it overnight in the fridge. After thawing, warm it in the oven at 350°F for about 10 minutes. This step brings back the fresh-baked taste. For the best taste, serve the cake warm. If you stored it in the fridge, let it sit out for about 30 minutes before serving. A drizzle of glaze made from powdered sugar and coffee can add a nice touch. You might also add whipped cream or a sprinkle of pumpkin spice on top. These additions enhance the flavors even more, making each slice a delight! Yes, you can use fresh pumpkin. Just cook and mash it first. This gives a richer taste. Fresh pumpkin has more moisture, so you may need to adjust the flour. Use about 1.5 cups of fresh pumpkin for this recipe. To get a crispy crumb topping, use cold butter. Cut it into the dry mix, so it stays chunky. Adding oats and nuts also helps with crunch. Bake it longer if needed, but watch it closely. This cake goes well with coffee or tea. It also pairs nicely with whipped cream or ice cream. A drizzle of caramel sauce adds sweetness and flavor. You can serve it with fresh fruit for a bright touch. Yes, you can make this cake a day early. Just store it in an airtight container. If you want, you can freeze it too. Wrap it well and keep it for up to three months. Thaw overnight in the fridge before serving. This blog post covered how to make a delicious Pumpkin Spice Latte Crumb Cake. We talked about the key ingredients, step-by-step baking instructions, and tips to ensure your cake turns out moist and full of flavor. We also explored variations for dietary needs and how to store leftovers properly. Remember, this cake is great for gatherings or cozy evenings at home. Enjoying your creation will be a treat for you and those you share it with. Happy baking!

Pumpkin Spice Latte Crumb Cake

Fall in love with this Pumpkin Spice Latte Crumb Cake that perfectly blends the cozy flavors of autumn! Made with warm spices, creamy pumpkin, and a crumbly topping, this delightful treat is perfect for coffee lovers and dessert enthusiasts alike. Easy to make and irresistibly delicious, it's sure to be a hit at your next gathering. Click through for the full recipe and elevate your baking skills today!
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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

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

½ cup brewed coffee, cooled

1 cup brown sugar (for crumb topping)

1 teaspoon ground cinnamon (for crumb topping)

1 cup oats (for crumb topping)

½ cup chopped walnuts (optional, for crumb topping)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.

        Add the eggs, one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract.

          Gradually mix the dry ingredients into the wet ingredients until just combined. Add the cooled brewed coffee and stir until the batter is smooth.

            Pour the batter into the prepared baking dish and spread it out evenly.

              In a separate bowl, combine brown sugar, oats, ground cinnamon, and chopped walnuts (if using) for the crumb topping. Mix until well combined.

                Sprinkle the crumb mixture evenly over the batter in the baking dish.

                  Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

                    Allow the cake to cool for about 10 minutes in the pan before slicing and serving.

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

                        - Presentation Tips: Serve slices of the crumb cake drizzled with a simple glaze made from powdered sugar and a little coffee for an added touch, and garnish with whipped cream or a sprinkle of pumpkin spice for extra flair!