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Pumpkin Spice Latte Crumb Cake


  
Moist, sweet and spicy pumpkin cake full of canned pumpkin, cinnamon, ginger, nutmeg, all spice and clove then topped with a cinnamon crunchy streusel with a hint of coffee.
This is the first recipe of several that I will be making this year that has the glorious pumpkin spice.
Pumpkin spice has ground cinnamon, ground ginger, ground nutmeg, ground clove and ground all spice.
School supplies at the store are disappearing from the shelves and being replaced with Halloween/Autumn decor. *happy dance*
Even thou it is still a balmy 90 degrees outside pumpkin spice items are starting to appear as well. I for one is so happy about it.

The recipe is slightly different from crumb cakes that you may have seen, this has browned butter.


Recipes you may like:
Pumpkin Spice Chocolate Chip Muffin Tops
Pumpkin Spice Pound Cake
Lofthouse-Style Pumpkin Spice Cookies

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Pumpkin Spice Latte Crumb Cake 

Time:
Prep- 30 minutes
Baking- 30 to 35 minutes

Ingredients

Cake
3 cups Unbleached All Purpose Flour, sifted
1 cup Unsalted Butter, browned and cooled
1 1/4 cup Pumpkin Puree, not pumpkin pie filling
1 1/2 cup Granulated Cane Sugar
2 large eggs
1 1/4 to 1 1/2 cups Buttermilk, can use regular milk
2 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda, omitt if using regular milk
2 teaspoon Pure Vanilla Extract
2 Tablespoon Brewed Coffee or Espresso
1 1/2 Tablespoons Ground Pumpkin Spice
1 1/2 teaspoons Fine Sea Salt

Streusel
1 1/2 cups Unbleached All Purpose Flour
3/4 cup Unsalted Butter, frozen and cubed
1 cup Dark Brown Sugar
1 teaspoon Ground Pumpkin Spice
1/2 teaspoon Sea Salt

1. In a medium sauce pan, brown butter until fragrant, about 10 minutes. Let cool in pan for 15 minutes then transfer to a bowl to solidify. Can take a couple of hours.
2. Preheat oven to 350 degrees and cover the bottom of a 13x9 pan with parchment then greased.
3. In a medium bowl, whisk together flour, pumpkin spice, baking soda, baking powder and salt. Set aside. In another medium bowl, combine flour, sugar, pumpkin spice and salt. Gently work frozen butter into the flour mixture until crumbly. Place in the fridge.
4. In a large bowl, cream together browned butter and sugar for 3 to 4  minutes or until light and fluffy. Scrap sides.
5. Add pumpkin puree, eggs, coffee and vanilla extract. Beat until well incorporated.  Alternate buttermilk and flour mixture. Starting with the flour mixture. Do not overmix.
6. Pour batter into prepared pan then sprinkle streusel evenly over the batter.
7. Bake in the oven for 30 to 35 minutes or until a toothpick. Let cool on top of a wired rack completely before consuming. Cover tightly with lid or slice and store in tubberware.
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Comments

  1. Wow, this looks *so* good! While I'm not looking forward to the end of summer, treats like these fall that much better.

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  2. I've had some really good pumpkin cake before. This recipe seems up there

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  3. I was just joking around with my wife that Starbucks Pumpkin Spice Latte season is nearly upon us. I can only imagine how good all those flavors in cake must be!

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  4. I think pumpkin cake is good for any time of the year! This looks delicious!

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