Pumpkin New York-Style Crumb Cake
Prep time: 
Cook time: 
Total time: 
Yield: 12 servings
 
Ingredients
Spice Mix (See Note Below):
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
Topping:
  • ⅔ cup (135 g) light brown sugar, lightly packed
  • 1¾ cups (225 g) whole wheat pastry flour or all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 10 tablespoons (145 g) unsalted butter, slightly softened
Cake:
  • ⅓ cup (80 ml) canola oil
  • ¾ cup (150 g) light brown sugar, lightly packed
  • 1 large egg
  • ⅔ cup (160 g) pumpkin puree (homemade or canned)
  • 1 teaspoon pure vanilla extract
  • 1¼ cups (160 g) whole wheat pastry flour or all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
Other:
  • Butter, to grease the dish
  • 2 tablespoons powdered sugar, for topping
Instructions
  1. Preheat oven to 325F. Generously grease a 7 by 11-inch rectangular baking dish or 10-inch round pan with butter.
  2. Mix together all spices for the spice mix; set aside.
  3. For the topping, whisk together the brown sugar, flour, half the spice mix (or 1¾ teaspoon pre-made pumpkin pie spice mix), salt, and vanilla in a large bowl. Use a fork to cut the butter into the mixture, then once the dough forms pieces the size of peas, use your hands to work it until it forms large wet crumbs. Set aside.
  4. For the cake batter, whisk together the oil, brown sugar, egg, pumpkin puree, and vanilla extract. Stir in the flour, baking powder, salt, baking soda, and the remaining half of the spice mix (or 1¾ teaspoon pre-made pumpkin pie spice mix); be careful not to over-mix.
  5. Spread the batter out in the prepared pan and sprinkle on the crumble topping. Bake until a toothpick inserted in the center comes out slightly moist with just a couple crumbs, about 25 to 30 minutes.
  6. Cool completely, and then sift the powdered sugar on top of the cake.
Notes
Spice Mix: Instead of making your own spice mix, you can use pre-made pumpkin pie spice mix instead; use 1¾ teaspoon pumpkin pie spice mix for the topping and 1¾ teaspoon pumpkin pie spice mix for the cake.

Baking Time: Like the recipe says, be sure to take this cake out of the oven when a toothpick comes out slightly moist with a couple crumbs…once it cools, it is perfect like this and you don’t want it over-cooked!
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/pumpkin-new-york-style-crumb-cake/