Pumpkin Crumb Cake – YUMMM!

Pumpkin-Spice-Cake-Recipe-400x300

Back in the old days (a whopping whole year ago) I tried not to let on when I was bringing you a recipe that I developed myself. I was afraid if y’all knew I had made it up, you wouldn’t want to try it! Now that we’ve settled in and become a big old family here, I’m coming out of my shell a bit though..

~pauses a moment for all of you to stop laughing at the thought of her being bashful about anything~

So I got to thinking about my Pumkin Muffins with Streusel topping (which my friend, Terri, has fallen madly and passionately in love with as of late ~waves at Terri~) and I got to wondering what else I could whip up with canned pumpkin. We love Banana Crumb Cake (which I came up with as a mixture of Mama’s Banana Bread with Grandmama’s Stresel Topping added) and pumpkin seemed like a great substitute for the bananas. Folks have been asking me how to keep the streusel topping crunchy the next day so for this recipe I added oats to the mix, giving us a more crumbly texture.

The result was an aromatic, delicious and filling cake, with just the right amount of sweetness that is perfect as a coffee treat or suppertime dessert. The cool thing, of course, is that there are no strange ingredients in this and I doubt you’ll have to go buy anything other than the can of pumpkin. You know I like to keep things simple. ~grins~

So lets kick November off right and whip up this beauty- I can guarantee you office buddies, church families, friends, and neighbors will be glad you did! 

pumpkin crumb cake

You’ll need: Self rising flour (See my FAQ page to learn how to make your own), sugar, milk, vanilla, eggs, canned pumpkin, margarine, brown sugar, and oats.

Imagine there is cinnamon pictured here as well.

So here’s the story….

I had everything all laid out here to do this tutorial and turned my camera on to start – my less-than-a-year-old-camera that I’ve already had to send back to the factory once due to manufacturer’s defect. I turn my camera on and …the screen is completely blank. In other words, I can’t see what the photograph is going to look like and I can’t focus at all. Traditionally you could look through the viewfinder (like we did in the old days) but this camera’s viewfinder doesn’t quite work that way. Grrr. So I wing it. I point and click and point and click and point and click and hope that I’ll get lucky.

pumpkin crumb cake 2

Place all of batter ingredients into mixing bowl.

Grrr. Point and click and point and click and point and click. I’m not really happy at this point and while outwardly I am making a pumpkin crumb cake, inwardly I’m telling my camera manufacturer how the juice got in the lemon.

I’m always so much better at telling companies off in my head, aren’t you?

pumpkin crumb cake batter 5

Mix until well blended.

Luck is still holding out, thank goodness, and I pause at this point to call my Mama, Husband, and two friends so that they, too, can feel my righteous indignation towards the manufacturer of my camera.

pumpkin crumb cake 3

In a separate bowl, place all of streusal ingredients.

~takes a deep breath~ Now that I’ve called folks and have at least three or four in an uproar with me. I begin to feel a little better and start mentally weighing the pros and cons of sending the thing back, telling myself that it is only going to malfunction again and I might as well cut my losses and buy a new camera, maybe one of those Cannon or Kodak deals…

pumpkin crumb cake 4

Mix those up with a long tined fork.

I’m resolved to purchase a new camera (a much cheaper one) and am on the phone with my husband nagging him for the money having an intellectually motivated discussion over the family budget but even with all of this going on, I don’t miss a chance to eat a pinch (or two) of this topping. It is just divine.

pumpkin crumb cake 6

Pour half of your batter into a greased 9×13 inch pan.

At this point I’ve just about broke his will pled my case successfully and am ready to go online to read camera reviews…

crumb cake 8

Sprinkle with half of your topping.

Now is where I do my usual calculations before any major purchase, which means that I start mentally calculating how many groceries I could buy instead of making said purchase. Even with a camera on the cheap end of things that adds up to a whopping amount of pantry and fridge fillers.. ~ugh~

crumb cake 9

Pour remaining batter over the top.

I rant some more and then email manufacturer and get standard reply saying that someone will get back with you within 24 hours. Eh, it could be worse. I’m calming down a wee bit now.

pumpkin crumb cake 7

Sprinkle with rest of topping. YUM

Bake at 350 for about 45 minutes.

Go sit down and fiddle with camera. Try talking sweet, but find that sweet talk works a lot better on breathing objects.

cake 8

Remove cake from oven..take a quick picture and then cut a piece to photograph.

End up eating that piece (whoops!). Cut another one…

There ya go! Watch out for stampedes…

When my husband got home, after listening to a bit more of my carrying on about the camera, he decided to take a look at it. He turned it on, turned it off, and turned the dial on the settings one time -where it was supposed to be. It works perfectly.

Of course he had to brag about it…~sigh~

Pumpkin Crumb Cake

Prep Time: 5 minutes

Cook Time: 60 minutes

Pumpkin Crumb Cake

Ingredients

    For the Batter
  • 1- 15 ounce Can Pumpkin
  • 2C sugar
  • 1 C milk
  • 2 C self rising flour
  • 1 stick margarine
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 tsp Cinnamon
  • For the Crumb Topping
  • 1 stick (1/2 c) Margarine
  • 1 Cup brown sugar (dark or light)
  • 1 cup flour (self rising or plain, whatever you have on hand)
  • 1 Cup oats (quick or old fashioned)

Instructions

  1. Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended.
  2. In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended.
  3. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
  4. Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.
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Comments

  1. Teri says

    Hi Christy,
    I made the pumpkin crumb cake, I changed a few things, like I made it from fresh pumpkin, a first for me and I also substituted the oatmeal..I forgot I was out of oatmeal so I searched my cupboards and found some packaged instant oatmeal I found 3 pkg. two peach and one spice(it takes three bags to make a cup). I removed the raisins from the spice and left the peaches, it still turned out perfect! My sister in law is visiting and I needed to bring something to my other sister in law’s where she is staying and they loved it. Thanks a Million for this recipe.
    Teri
    PS I made a second one and was able to follow directions :} it was just as delicious as the first.

  2. Foustein says

    Christy, I borrowed your topping for the pumpkin crumb cake and used a plain white cake mix. YUMMMMMO. It tasted just like the little thingys you get from vending machines in the South. My house was smelling so good. My brother came by and could smell it out on the front porch. Of course he had to give it “the old lip test” just to make sure I had not left anything out. I honestly think that poor boy must be half bloodhound because he always shows up when I am cooking and is more than willing to test things out. Just keep the things coming–they are all just super.

  3. Cathy D says

    You know what I really love about this recipe? “dark or light”, “quick cooking or old-fashioned” “regular or self-rising” “whatever you have on hand” LOL Makes it so much easier! Just toss it all together and whatever it is, it’ll still turn out delicious! THAT is my kind of recipe!! hehe Gonna try this one for breakfast tomorrow! :)

  4. Mark says

    I made this and served it with homemade sage ice cream, and the combination was out-of-this-world! The cake is very moist but the crumb layers add great texture. I used whole-wheat pastry flour for all of the topping and half of the flour and it turned out great.

    However, I think this isn’t really a “crumble” but more of a coffee cake, since the pumpkin layer is certainly a cake. Whatever you call it, it was a huge hit! A nice slice of fall in the middle of summer!

  5. Annarose says

    I bought a sugar pumpkin at the farmer’s market today. First time I’ve bought one! I was trying to decide what to make with the pumpkin, and remembered this recipe… looks just as good as I remember it looking. I’m going to make it later this week, can hardly wait! Also the idea of being reluctant to make a recipe because you created it makes me laugh :D

    • Linda says

      Sandy, first highlight the recipe by left clicking & holding down button on mouse while rolling over the recipe. Next click on edit at the top (next to file). A menu will drop down-click on copy. Then go to the bottom of the screen & click start. Then click programs, then accessories, then click on wordpad or notepad. Click on edit & another menu will drop down. Click on paste. There you will have it. Don’t forget to save it. After you do this a few times, you’ll be able to do it without thinking! Good luck!

      • says

        I just wanted to tell you a much quicker way of copying recipes or any type of text…. first….. Go to notepad and right click on it. and a window will dropdown… one of those options will be ‘send to’.. click on that and send it to your desktop… NOW you will have the notepad icon on your desktop for quick use….. NOW.. when you see any text you want copied… simply.. highlight it… by clicking and holding and scrolling, .. then.. right click and a screen will drop down.. click on COPY.. then.. go to your notepad.. right click and click on paste. Much more simple once your notepad is on your desktop. : )

  6. Anna says

    Sandy,
    I save my recipes with copy and paste. I set up a gmail account that I just
    use to save my recipes. So I highlight the recipe, right click and copy. Then open the gmail account, open compose mail, put the cursor in the body, right click again and paste. Voila! The recipe is saved! Put the title in the topic box and send it to myself. You can even search them for a particular recipe. It works great! Anna

  7. Deanie says

    Never mind….I just read Anna’s post and followed her sage advice and Voila the recipe is now printing off even as I type this out! Thanks so much and now to see if I have an extra can of pumpkin hidden away in the pantry. :)

  8. Vivian says

    I just want to plain ole print this recipe, but don’t see an option to do so.
    Help? I know I could just use my printer’s print button, but it usually works
    better if the recipe has a print option .

  9. Stacey says

    I made the pumpkin cake for our family to have for Christmas morning 2010. It was DELICIOUS!!! I added some pecans to the topping and it turned out great. I made the banana cake a few weeks ago and it was very similar. They are both yummy!! Thanks for the great recipes.

  10. says

    Okay Christy- here’s one for you…..I substituted boiled mashed carrots for the pumpkin and made this for my hubby for Fathers Day!!! he LOVED it- And if you want to leave off the crumb topping- you can frost it with Cream cheese frosting or Seven Minute Frosting and maybe sprinkle it with coconut, too!!! A KEEPER!!!

  11. Jenn says

    I woke up at 5am to make this for my husbands work breakfast. I am a little nervous because I am NOT the best baker and I have never made this but it smelled so good and it starts in 20 min and my husband said it is still hot from the oven so hopefully they enjoy it and I didn’t screw it up lol.

  12. Martha Olds Brooks says

    That’s the way you copy and paste on a PC. It’s easier on a Mac. But I wouldn’t advise anyone to run out and buy a Mac. When mine was new, it was like I hadn’t even used a computer before. But this advice is for everyone. I keep a zip drive plugged into my computer. Every time I save something, I immediately open my zip and drag it to my recipes folder or the appropriate folder. When it gets full, I just eject it and plug in a new one. My first computer lasted me 7 years and crashed and thousands of photos with it. I learned a very expensive lesson. So go out and buy you some zip drives or flash drives. Believe me in the long run, you won’t be sorry.

  13. Susan N says

    You are so funny Christy! And so good at multi tasking while you make your cake & solve your problem. As always, your recipe sounds so good. Have you noticed how costly pumpkin is this year?! But it’s still so worth it anyways. Hope to try it real soon, i usually make baked goods with mostly splenda + a little brown sugar to help them brown.

  14. says

    It seems there was a problem with the pumpkin crop this year due to Hurricanes, I suppose that’s the reason the price went up.

    I can’t wait to make (and more importantly eat) this cake.

    Thank you again for sharing…..LYB

  15. traci jo says

    Oh Christy! What would I do without your delicious recipes? I hope that sad day never comes. :D I made this for a family get-together and it was a HUGE hit with adults and kids alike. So, I’ll be making it again for a Halloween get-together. It’s so delicious! You are wonderful and so are your recipes. Thank you mucho!

  16. Sandy says

    We LOVE this cake! thank you, Christy!! I have made it about 6 times the past month, took it to two get togethers and everyone loved. I made it for Thanksgiving, and due to too many desserts, I had leftovers. Decided to put it my family’s favorite Overnight French Toast bake and I think I will always have to make your cake now!! It was TOO good! I added a few leftover dinner rolls as I did not have enough cake to the bottom of my dish, 2″inch pieces of the cake and the milk and half-and-half.I skipped the cinnamon and nutmeg and justI sprinkled a little pumpkin pie spice on top and baked for 40 minutes, added the topping (I used walnuts this time) and baked 10 more minutes. YUMM!!

    Subject: Overnight French Toast (our family’s favorite breakfast bake, a Christmas favorite)

    Overnight French Toast

    Loaf of French bread
    6 large eggs
    1-1/2 cups milk
    1-1/2 cups half-and-half
    1 tsp vanilla
    1/8 tsp nutmeg
    1/2 tsp cinnamon
    6 Tbsp. butter, softened
    1 cup light brown sugar, packed
    2 Tbsp. dark corn syrup
    1 cup coarsely chopped pecans

    1. Cut bread into 1-inch thick slices. Fill heavily greased 9-inch square baking pan to the top with French bread slices.

    2. In a bowl, combine eggs, milk, half-and-half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Cover and refrigerate overnight.

    3. Combine butter, brown sugar, and corn syrup and mix well. Stir in pecans. Spread evenly over bread.

    4. Bake are going 350 degrees for 40 minute until puffy and golden. Let stand 5 minutes before serving.

    **NOTE: This method results in a custardy product, much like bread pudding. My family prefers it a little drier so I do not put the topping on until the last five minutes. This is a great dish for breakfast for overnight guests, serve with sausage and fresh fruit. A family favorite!

  17. Sarah says

    Hi! I found this recipe on Pinterest, and I just made this cake, and I have to say, it’s DELICIOUS! So very moist and just the perfect amount of sweetness! Thank you very much for this recipe!

    Sarah

  18. Stephanie says

    I can’t wait to try this. Our pumpkins aren’t ready yet, but I might have some in the freezer from last year.. :) I am a pumpkin snob. I don’t like the taste of canned so I grow my own for fresh! Thank you so much for the recipes and all your hard work! I received your cookbook for Christmas last year and love it!

  19. Janel says

    This recipe caught my eye right off the bat because I love pumpkin . I just knew it would be good. It wasn’t just good but was (is) DELICIOUS! I made it and took it to a Sunday School gathering and it was a big hit.

    I wanted to let you know, Christy, that your recommendation of the Mix and Chop utensil was right on. I got one and love it. I even used it to chop up the ingredients for the Pumpkin Cake Topping and it worked like a charm.

    Thanks so much for all your recipes and recommendations! God bless you!

  20. Sam McKenzie says

    The recipe looks great…..HOWEVER, I wish you had left the commentary separate from the whole recipe. I’ve now put the cake in the oven, having left the butter out completely by accident because I’ve had to page up and down several times (through your camera commentary for all the information……. oh well.

  21. carol says

    Definitely going to try this with the one and only little pumpkin that came up voluntarily in my compost pile.Husbands make things look so simple . Bless their hearts Glad there is nothing wrong with your camera.

  22. Christa says

    Our family is volunteering to serve a meal to those in need this Thurs for Thanksgiving and we are having to make a desert for the meal – just found this one! It sounds delicious and will be perfect! I knew I could find the right (but mostly the easiest) recipe on your site!!!

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