Meet your new favorite coffee cake! This incredibly moist, velvety pumpkin crumb cake has all your favorite fall flavors topped with an amazing cinnamon crumble. It’s the perfect breakfast treat to serve on Thanksgiving morning, or simply enjoy with your pumpkin spice latte!
The last time I was in NYC I stopped by a local coffee shop on my way home. They had these gorgeous, HUGE (like the size of a salad plate!) slices of New York Style Crumb Cake. Like many, I eat with my eyes, so I immediately chose the gigantic crumb cake along with a big cup of coffee to come with me on my trip back to D.C. The cake and coffee were an absolutely wonderful treat for my journey back home, although I ended up with powdered sugar everywhere. I decided that I quickly had to make a fall version of this incredible cake – and that’s how my Pumpkin Velvet Crumb Cake came to be.
Much like the slice I got in New York, this crumb cake is definitely not short on the crumb topping – in fact, that might be my favorite part of this delicious breakfast treat. The cinnamon crumble is a perfect match for the amazingly moist, velvety pumpkin cake that is underneath. Along with the pumpkin, I added buttermilk to the batter to make this cake incredibly moist and tender. My Grandma’s Best Chocolate Cake also calls for buttermilk – it’s a fantastic addition to keeping cake from being dry.
In addition to the buttermilk, another ingredient to getting the amazing velvety texture is to use cake flour instead of all purpose flour. Cake flour is silky and when sifted together with the spices, you get this wonderfully tender, moist cake!
This crumb cake is the perfect breakfast to serve anytime you’re in the mood for a great coffee cake. It would also be fantastic served for breakfast on Thanksgiving morning, or a nice treat to bring in to your co-workers or the teachers lounge at your kids school.
Here’s how this incredible Pumpkin Velvet Crumb Cake comes together:
Enjoy this fantastic fall treat! ~Erin