Pumpkin Spice Crumb Cake

For the crumb topping:

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, cold and cut into small cubes

For the cake:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 ground ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/4 cups pumpkin puree
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk or milk, room temperature

For the vanilla icing:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

To make the crumb topping:

1. Preheat oven to 350°F and spray a 9×9 square or 9×13 rectangle pan with baking spray and set aside.
2. In a bowl whisk together flour, light brown sugar, cinnamon, nutmeg, and salt.
3. Cut in the small cubes of butter by using a pastry cutter or using your hands, blending the butter into the dry ingredients. Mix until you can form big crumbs, set aside.

To make the cake:

1. In one bowl whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves, set aside.
2. In another bowl whisk pumpkin puree, vegetable oil, and sugar.
3. Add in eggs one at a time, whisking well after each addition. Add in vanilla.
4. Add in the dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with the dry ingredients.
5. Pour cake batter into prepared pan and add crumble on top, gently pressing the crumble into the batter.
6. Bake for 30 to 35 minutes until a toothpick inserted comes out mostly clean with a few moist, not wet crumbs. (For a 9×13 pan check for doneness at 20 to 25 minutes). Let it cool partially before adding the glaze.

To make the glaze:

1. Whisk together powdered sugar, milk, and vanilla until it’s smooth and lump free. Drizzle onto the still warm crumb cake. Slice, serve, and enjoy!