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Pumpkin Crumble Cake


For the cake batter

  • 2 cups pureed pumpkin or winter squash (best with bright orange-fleshed sweet varieties like butternut, buttercup, kabocha, hubbard, kuri, jarrahdale, rouge vif d'etampes, cinderella pumpkin, etc.), or one 15oz. can of pureed pumpkin
  • 1 stick (4oz./half a cup) butter (or margarine, shortening, coconut oil, or other solid fat)
  • 2 cups sugar (white, brown, or a mixture)
  • 2 eggs
  • 1 cup milk (any variety)
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 cups flour (all-purpose, cake, whole-wheat) OR gluten-free flour mixture:
    • 1 cup GF oat flour or sorghum flour
    • 1 cup millet flour or brown rice flour
    • 1 teaspoon xanthan gum

For the streusel (crumb) topping

  • 1 cup flour (for gluten-free, use oat or sorghum)
  • 1 cup old-fashioned oats
  • 1 cup brown sugar
  • 1 stick (4oz./half a cup) butter (or other solid fat), at room temperature
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt


  1. Preheat oven to 350°F. Grease a 9x13 pan and dust with flour.
  2. In a medium bowl, mix together all streusel ingredients using fingertips until crumbly. Set aside.
  3. In a large bowl or stand mixer, cream together the butter and sugar until fluffy.
  4. Add eggs and vanilla and mix until smooth.
  5. Add pumpkin and milk and mix (slowly) until smooth.
  6. Add spices, flour(s), salt, and baking powder and mix just until incorporated.
  7. Assemble cake: put half the cake batter in the pan. Layer half the streusel mixture on top. Pour the rest of the cake batter on top, followed by reamining streusel mixture.
  8. Bake for 45-55 minutes or until an inserted toothpick comes out clean. The cake should also pull away from the sides of the pan slightly.
  9. Cool completely and serve at room temperature.