Have pumpkin all year round with this delicious pumpkin crumble cake!
Woohoo! I am so excited to share this recipe with you guys today. This recipe is a spin off of my Blueberry and Peach Crumble Cake, but instead of being all “summerfied,” I decided to “autumnify.” It worked in the form of pumpkiny, spicy goodness. I’m seriously still having dreams about this cake, and you will too. You’ve been warned. I also totally just happened upon the alliteration in the recipe’s name. I love it when that happens! This is the pumpkin cake of your dreams, so move aside pumpkin pie, there is a brand new Thanksgiving dessert just waiting to take over!
I don’t even know where to begin with this recipe. Yes, there are a few steps, but don’t fret. It’s actually one of the easiest cakes you will make. I promise. It just takes a few steps. That’s all!
It’s kind of like a cross between a coffee cake, crumb cake and a streusel muffin. I know it doesn’t make a whole lot of sense, but once you make it and dive in for the first bite, you will know EXACTLY what I’m talking about.
It contains 3 distinct layers, and while I used fruit in the last version of this cake, I skipped the fruit this time and went straight for sugar. Don’t judge me. It was a long weekend, and I had no fresh blueberries on hand. The first layer is a simple pumpkin spice cake. It is then topped with a mascarpone and sugar mixture. On top of that is the best streusely topping you will ever eat in your ENTIRE life!
**Blueberries would be great in this cake by the way, but I may just feel this way because I am obsessed with the pumpkin and blueberry combination lately. Does my Pumpkin Spice Baked Oatmeal with Blueberries ring a bell?**
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1/3 cup unsalted butter melted and cooled slightly
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup buttermilk
- 1/4 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 8 ounces mascarpone cheese softened
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 cup unsalted butter cold and cubed
- 1 cup confectioner's sugar
- 2 tablespoons milk
- Preheat your oven to 375 degrees F and situate an oven rack in the middle of the oven. Grease a 10 - 12 inch springform pan with butter or a non-stick spray. Set aside.
- To make the cake, in the bowl of your stand mixer with paddle attachment fixed, cream together the egg, egg yolk, butter, granulated sugar, and light brown sugar until combined. Add the buttermilk, pumpkin puree and vanilla extract and beat again until combined.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, ground cinnamon, and salt. With the mixer set on low-speed, slowly add the dry ingredients to the wet until all of the ingredients are combined. Do not over-mix. Scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan. Set aside.
- In a small bowl, whisk together the mascarpone cheese, granulated sugar and cinnamon until thoroughly combined. Spread the cheese mixture over the cake batter gently, so that it doesn't mix with the batter.
- Prepare your crumble topping by combining the flour, brown sugar, cinnamon, nutmeg and allspice in a large bowl. Whisk to combine. Add the cold and cubed butter and crumble the ingredients together with either a pastry cutter, a fork or your hands until coarse crumbs form. Act quickly, so that the butter does not melt.
- Sprinkle the crumble on top of the cheese mixture.
- Bake the cake at 375 degrees F for 45-50 minutes or until a toothpick comes out clean. If you find that the cake is browning too much through the baking process, you may cover it with foil.
- Remove from oven and let cool for at least an hour before serving. When cool, combine the confectioner's sugar and milk in a small bowl and whisk until smooth and creamy. Drizzle on cooled cake.
- The cake will store at room temperature for 3 days. Enjoy!