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Pumpkin and Spice Crumb Cake

October 6, 2013

Any day that starts off with a cake like this cannot get much better.  I make many pumpkin cakes and couldn’t decide whether I wanted a spice or pumpkin cake so breakfast was born.


Pumpkin and Spice Crumb Cake


  • 2 C. Flour
  • 2 t. Baking Powder
  • 1 1/2 t. Ground Cinnamon
  • 1 t. Ground Ginger
  • 1 t. Ground Nutmeg
  • 1 t. Ground Cloves
  • 1/2 t. Baking Soda
  • 1/4 t. Salt
  • 1 C. Unsalted Butter
  • 1 C. Brown Sugar (packed)


  1. In a small bowl combine the flour, baking powder, cinnamon, nutmeg, cloves, baking soda and salt
  2. Beat the butter and sugar in a large mixing bowl until creamy; add the eggs one at a time and beat well after each egg is added
  3. Beat in the pumpkin and vanilla
  4. Gradually add the flour mixture
  5. Pour into a prepared cake pan
  6. Bake for 45 – 50 minutes; remove from oven and cool for about 10 minutes; remove from pan and cool completely on a wire rack
  7. Place on serving plate; frost and decorate

Cream Cheese Frosting (drizzle) *


  • 3 oz. Cream Cheese (room temperature)
  • 3 T. Unsalted Butter (room temperature)
  • 1/2 t. Vanilla Extract
  • 1 1/4 C. Confectioners’ Sugar (sifted)
  • 2-3 T. Whole Milk

* This is 1/2 recipe


  1. Combine cream cheese, butter and vanilla and mix on low-speed
  2. Add sugar and continue to mix until smooth
  3. Add milk 1 T. at a time for desired consistency
  4. Set aside until cake is ready to frost











Serves: 9

Recipe adapted from


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