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pumpkin cream cheese crumb cake

Pumpkin Cream Cheese Crumb Cake

A delightful treat that encapsulates the warmth and coziness of fall with layers of pumpkin and cream cheese.
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Cook Time 45 minutes
Total Time 45 minutes
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups all-purpose flour This forms the base of your cake.
  • 1 teaspoon baking powder Provides lift to the batter.
  • 1 teaspoon baking soda Works with the pumpkin to give a fluffy texture.
  • ½ teaspoon salt Balances the sweetness.
  • 1 teaspoon ground cinnamon Adds warmth and spice.
  • ½ teaspoon ground nutmeg A classic fall flavor.
  • ½ teaspoon ground ginger For a touch of zing.
  • 1 cup pumpkin puree The star ingredient that brings moisture and flavor.
  • 1 cup granulated sugar Sweetens the cake.
  • ½ cup brown sugar Adds depth of flavor.
  • ½ cup vegetable oil Keeps the cake moist.
  • 2 large eggs Binds everything together.
  • 1 teaspoon vanilla extract For a hint of sweetness.
  • 8 oz cream cheese The creamy layer that makes this cake special.
  • 1 cup powdered sugar Sweetens the cream cheese layer.
  • 1 large egg Helps to blend the cream cheese mixture.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • ½ cup all-purpose flour Forms the crumb base.
  • ½ cup brown sugar Adds sweetness and richness.
  • ½ teaspoon ground cinnamon Ties in with the cake flavors.
  • ¼ cup unsalted butter Gives the topping its crumbly texture.

Equipment

  • 9x13 inch baking pan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In another bowl, beat together the cream cheese, powdered sugar, egg, and vanilla extract until smooth.
  6. Pour half of the pumpkin batter into the prepared baking pan. Spread the cream cheese mixture over the pumpkin batter. Pour the remaining pumpkin batter on top and spread gently.
  7. In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Pour in the melted butter and mix until crumbly. Sprinkle the crumb topping over the cake.
  8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow to cool in the pan before slicing and serving. Enjoy!