Olla-Podrida: Pumpkin Crumb Cake with Maple Bourbon Glaze

Generally speaking, I get a craving for pumpkin in mid-August, which is why you’ll find a lot of pumpkin recipes here on the blog during that time. I got the same craving this past August, bought quite a few cans of pumpkin purée, and then I never got around to using them. That changed last weekend when I was a whirling dervish in the kitchen. Over the course of three days, I spent about 24 hours on my feet in the kitchen experimenting with recipes. This one is delish! It’s good at breakfast, brunch, as a dessert at dinner, or any old time of the day. I found that it tasted better the second day, so that makes it wonderfully make ahead.

Pumpkin Crumb Cake with Maple Bourbon Glaze

1¾ c. flour

1 t. baking soda

2 t. ground cinnamon

1 t. pumpkin pie spice

1/8 t. ground cloves

½ t. kosher salt

½ c. vegetable oil

½ c. sugar

½ c. packed dark brown sugar

1 15-oz. can pumpkin puree

2 large eggs, room temperature

¼ c. milk, room temperature

Crumb Topping

¾ c. flour

¼ c. sugar

¼ c. packed brown sugar

1 t. pumpkin pie spice

6 T. unsalted butter, melted

Maple Icing

1½ c. confectioners’ sugar

2 T. pure maple syrup

2 T. bourbon

Preheat oven to 425°F. Line an 8” x 8” pan with parchment paper, leaving a 2” overhang on two sides; spray with nonstick spray. .

For the cake: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, cloves, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

Pour into prepared pan.

For the topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in melted butter with a fork until crumbs form.

Bake for 5 minutes at 425°F and then reduce the temperature to 350°F. Bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 30-40 minutes.

Lift cake from pan using parchment paper overhang and place on serving plate. Slide the parchment out from beneath the cake and drizzle on glaze.

Make the glaze: Whisk glaze ingredients together until combined and smooth. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week. I think this tastes better on Day Two.