A Cozy Pumpkin Cake with Crumb Topping and Maple Cream Cheese Glaze
There’s something undeniably heartwarming about the aroma of pumpkin spice wafting through the house as autumn settles in. As a little one, I remember gathering around the kitchen table with my family, eager to indulge in the sweet treats that marked the change of seasons. This Pumpkin Cake with Crumb Topping and Maple Cream Cheese Glaze brings back those cherished memories, wrapped in soft, golden layers and topped with crunchy crumbs that add just the right amount of texture.
Imagine slicing into this tender cake, revealing its moist interior, while the rich, warm spices embrace you like a cozy blanket. It’s the perfect fall dessert to serve at gatherings or simply to enjoy with a cup of hot tea on a crisp evening. With its inviting flavors and easy preparation, this recipe is destined to become a beloved staple in your home. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy to Make: Perfect for beginner bakers or anyone looking for a quick, no-fuss dessert.
- Flavorful and Aromatic: Bursting with warm spices like cinnamon, nutmeg, and cloves, this cake captures the essence of fall.
- Perfectly Moist: Pumpkin puree ensures that this cake remains incredibly moist and tender.
- Crowd-Pleasing Delight: This dessert is sure to impress friends and family with its layers of flavor and texture.
- Irresistible Glaze: The maple cream cheese glaze adds a sweet, creamy finish that you won’t be able to resist.
Gather These Simple Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or vegetable) oil
For the Crumb Topping:
- 1 cup flour
- 1 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
For the Maple Cream Cheese Glaze:
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup confectioners sugar
Let’s Make It Together
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves.
- In another bowl, combine the vanilla, eggs, pumpkin puree, milk, and oil. Mix well until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter might be a little lumpy; that’s okay!
- Pour the batter into the prepared baking pan, spreading it evenly.
- For the crumb topping, mix the flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping generously over the batter in the pan, creating a delightful crunch.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Enjoy the delightful scent filling your kitchen!
- While the cake is baking, prepare the maple cream cheese glaze. Mix the cream cheese, heavy cream, maple syrup, vanilla extract, and salt until smooth and creamy.
- Once the cake has cooled completely, drizzle the maple cream cheese glaze over the top, and serve!
Fun Ways to Customize It
- Nutty Addition: Stir in a cup of chopped walnuts or pecans into the batter for a delightful crunch and added flavor.
- Chocolatey Twist: Consider adding chocolate chips to the batter for a rich, indulgent touch that pairs wonderfully with pumpkin.
- Fruit Variation: Swap out some of the pumpkin for mashed bananas or applesauce to create a new flavor adventure in your pumpkin cake.
- Spiced Up Glaze: Add a teaspoon of pumpkin pie spice to the maple cream cheese glaze for an extra kick of flavor.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This cake can be baked a day in advance and stored in the fridge until you’re ready to glaze and serve. It tastes even better the following day!
- Ingredient Substitutions: If you don’t have canola oil, you can use melted coconut oil or any neutral oil for similar results.
- Slicing Hack: Use a serrated knife to slice the cake for a clean cut, especially if your crumb topping is crisp.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to a week. Just reheat a slice slightly in the microwave for that fresh-baked taste!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 piece (from a 9×13 inch cake)
- Calories: 320
- Carbohydrates: 45g
- Sugar: 20g
- Fat: 14g
- Protein: 3g
- Sodium: 210mg
Reader FAQs About Pumpkin Cake with Crumb Topping and Maple Cream Cheese Glaze
Can I make this ahead?
Absolutely! You can bake the cake a day in advance. Just store it covered in the fridge and glaze before serving.
Can I use different ingredients?
Yes! Feel free to substitute pumpkin with pureed sweet potato or even a fruit puree for a tasty twist.
How do I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to one week.
How long does it last?
Properly stored, the cake can last about 5-7 days in the fridge, but it’s best enjoyed fresh!
A Cozy Closing Note
This Pumpkin Cake with Crumb Topping and Maple Cream Cheese Glaze is more than just a dessert; it’s a comforting hug served on a plate. Whether you share it with loved ones or savor it on your own, it carries the warm, inviting flavors of fall that awaken joy in every bite. Save this recipe to your cozy fall treats board so it’s ready when you need a sweet reminder of home!
Cozy Pumpkin Cake with Crumb Topping and Maple Cream Cheese Glaze
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A heartwarming pumpkin cake with a crunchy crumb topping and sweet maple cream cheese glaze, perfect for autumn gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola oil
- For the Crumb Topping:
- 1 cup flour
- 1 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- For the Maple Cream Cheese Glaze:
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup confectioners sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch baking pan.
- Whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves in a large bowl.
- Combine the vanilla, eggs, pumpkin puree, milk, and oil in another bowl. Mix well until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter might be a little lumpy; that’s okay!
- Pour the batter into the prepared baking pan, spreading it evenly.
- Mix the flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl for the crumb topping. Cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping generously over the batter in the pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the maple cream cheese glaze while the cake is baking by mixing the cream cheese, heavy cream, maple syrup, vanilla extract, and salt until smooth and creamy.
- Once the cake has cooled completely, drizzle the maple cream cheese glaze over the top, and serve!
Notes
This cake can be made ahead and stored in the fridge. It tastes even better the following day!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
