Ingredients
Crumb Topping
1/2 cup (63g) all-purpose flour, spooned and leveled
1/2 cup (100g) packed light or dark brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup (56g) unsalted butter, cold
Cake
2 cups (250g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup (226g) pumpkin puree
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (120ml) canola or vegetable oil
1/4 cup (82g) pure maple syrup
1/4 cup (60ml) milk, dairy or nondairy
Vanilla Icing
1 cup (120g) confectioners’ sugar
2 tablespoons pumpkin spice coffee creamer, half-and-half, or milk
1/4 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
Prepare the topping by mixing flour, sugar, and cinnamon in a small bowl, then cut in the cold butter until crumbly.
Whisk together the dry ingredients (flour, baking soda, baking powder, salt, and spices) in a large bowl.
In a separate bowl, whisk together the wet ingredients (pumpkin, brown sugar, oil, maple syrup, and milk).
Combine the wet and dry ingredients until just incorporated, being careful not to overmix.
Pour the batter into the prepared pan and sprinkle the crumb topping evenly over the surface.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool, then whisk the confectioners sugar and coffee creamer together to create the icing.
Drizzle the icing over the cooled cake before serving.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. Ensure the butter is truly cold when preparing the topping to achieve the best crunchy texture. You can use any non-dairy milk as a substitute for the milk.
- Prep Time: 15
- Cook Time: 35
- Category: cake
- Method: Bake
- Cuisine: American