Description
A tender pumpkin-spiced cake layered with a buttery cinnamon streusel and finished with a sweet vanilla glaze—ideal for breakfast, brunch, or a cozy afternoon pick-me-up.
Ingredients
Scale
Crumb Topping
- ½ cup (112 g) unsalted butter, melted
- 1⅓ cups (167 g) plain (all-purpose) flour
- 6 Tbsp (79 g) light brown sugar
- ⅓ cup (67 g) granulated sugar
- 1 tsp ground cinnamon
Pumpkin Cake
- 3 cups (375 g) all-purpose flour, spooned in and leveled
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (180 ml) vegetable or canola oil
- 1½ cups (315 g) packed light brown sugar
- 3 large eggs, beaten and at room temperature
- 2 tsp vanilla extract
- ½ cup (120 ml) sour cream, room temperature
- 2 cups (≈480 g) pure pumpkin purée
Vanilla Glaze
- 2–3 Tbsp heavy cream or milk
- 1–1½ cups (110–165 g) powdered sugar, sifted
Instructions
- Prep
- Preheat oven to 350°F (180°C).
- Grease a 9×13″ pan and lightly dust with flour or line with parchment.
- Make the Streusel
- In a bowl, whisk flour, brown sugar, granulated sugar, and cinnamon until smooth and lump-free.
- Pour in melted butter and stir with a fork until coarse crumbs form. Set aside.
- Mix Dry Cake Ingredients
- In a separate bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
- Combine Wet Cake Ingredients
- In a large mixing bowl, whisk oil, brown sugar, beaten eggs, vanilla, sour cream, and pumpkin purée until fully blended and smooth.
- Form the Batter
- Gently fold the dry mixture into the wet mixture in two parts, stirring by hand just until you no longer see streaks of flour. Avoid overmixing.
- Assemble & Bake
- Spread the pumpkin batter evenly in the prepared pan.
- Sprinkle the streusel evenly over the top.
- Bake 38–42 minutes, or until a toothpick inserted in the center comes out clean and the cake no longer jiggles.
- Cool & Glaze
- Let the cake cool completely in the pan on a wire rack.
- Whisk cream (or milk) with powdered sugar until pourable but thick enough to hold its shape.
- Drizzle the glaze across the surface. Slice into squares and serve.
Notes
Tips & Substitutions
- Pan Options: Halve the recipe for an 8×8″ pan—bake 30–35 minutes.
- Measuring Flour: Spoon flour into cups and level off; avoid scooping directly to prevent a dry cake.
- Spice Shortcut: Swap individual spices for 1 Tbsp pumpkin pie spice.
- Yogurt Swap: Use Greek yogurt in place of sour cream.
- Pumpkin Purée: Use 100% plain pumpkin, not pie filling. One 15-oz can equals about 1¾ cups—add a tablespoon of sour cream if needed.
- Storage: Keep in an airtight container at room temperature for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
Nutrition
- Calories: 444kcal
- Sugar: 43g
- Sodium: 155mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg