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This Pumpkin Crumb Cake recipe has everything you look for in a good cake: moist texture, crumbly topping, and buttery taste. This is the go-to crumb cake for fall, thanks to its warm spices and pumpkin flavor. Loaded with a brown sugar crumb topping and stuffed with cheesecake filling, this is the ultimate pumpkin cake!
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– All-Purpose Flour – Light Brown Sugar (packed) – Granulated Sugar – Ground Spices - You will need cinnamon, nutmeg, cloves, and ginger. – Baking Powder – Baking Soda – Salt – Pumpkin Puree – Vanilla Extract – Large Eggs (room temperature) – Cream Cheese (softened) – Unsalted Butter (melted)
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Preheat the oven to 350° F. Grease and parchment line an 8-inch square baking pan.
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Whip the softened cream cheese and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until light and fluffy.
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Stir together the light brown sugar, flour, cinnamon, and salt. Pour the melted butter over the dry ingredients and mix until the mixture is crumbly, and set aside.
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Stir the remaining flour, baking powder, baking soda, salt, and spices in a large bowl. Mix the pumpkin puree, melted butter, sugar, eggs, and vanilla in a separate bowl until combined. Pour the wet ingredients into the dry ingredients and mix
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Pour half of the cake batter into the prepared pan and smooth into an even layer. Top with the cream cheese filling. Dollop the remaining cake batter over the layer of cheesecake filling.
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Using a paring knife, gently swirl the cake batter into the filling. Sprinkle the topping onto the cake, ensuring everything is coated and covered.
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Bake for 35-40 minutes
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