Yield: 9″ pumpkin spice latte crumb cake // Total Time: 1 hr. 15 min. // Disclaimer: This post includes affiliate links.
Moist pumpkin spice cake flavored with espresso, topped with a pumpkin spice streusel and an espresso glaze.
Pumpkin Spice Latte Crumb Cake
Take your pumpkin spice latte to the next level by putting all of it’s delicious flavors into one crumb cake. It starts with an espresso pumpkin spice cake that gets topped with a pumpkin spice streusel and an espresso glaze. This cake is pure Fall in crumb cake form, and is the perfect way to level up your standard pumpkin bread! Perfect for pairing with your morning or afternoon coffee (might I suggest a PSL?)
Pumpkin spice latte crumb cake recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can lead to the recipe not turning out properly. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the batter carefully
It is super important to not overmix the cake batter or you end up with a tough and chewy cake rather than a light and moist cake. Be sure to only mix just until the flour is fully combined and no more.
Room temperature ingredients
It is important for the ingredients to be at room temperature so that they properly incorporate with each other. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. Take out the egg and sour cream at least 30 minutes and up to 1 hr 30 min. before starting the recipe OR follow these methods for room temperature ingredients FAST:
- Fast room temperature eggs. Place the egg in a bowl in the sink and continuously run hot water over it for one minute. And there you go – one room temperature egg! Alternatively (and less waste-fully) fill a bowl with warm water and let the egg sit in it for 5 minutes.
- Fast room temperature sour cream. Microwave the sour cream in 5 second intervals until it is no longer cold (but not hot!). And there you go – fast and easy room temperature sour cream!
Keep an eye on the cake!
Baked goods love to go from underbaked to overbaked in what seems like a split second. Start checking at the cake with a toothpick around 40 minutes. The cake is done when only a few moist crumbs stick to the toothpick.
Ingredients and substitutions
For the pumpkin spice streusel:
Unsalted butter: the base of the streusel, really what makes it buttery and delicious. You can use salted butter here as well!
Dark brown sugar: sweetens and adds flavor to the streusel. If you don’t have dark brown sugar, I recommend using light brown sugar – however, granulated sugar will work in a pinch. It will just be much lighter in color.
All purpose flour: adds structure to the streusel.
Pumpkin pie spice: for flavor!
For the pumpkin cake:
All purpose flour: for structure and chewiness.
Baking powder: for helping the cake rise.
Baking soda: for helping the cake rise.
Salt: to help balance and bring out the sweetness of the cake.
Pumpkin pie spice: for flavor! I use store-bought pumpkin pie spice but you can also use your own mix if desired. If you don’t want to go out and get pumpkin pie spice, an equal amount of cinnamon will give you some good flavor as well.
Espresso powder: I highly recommend getting some espresso powder for this recipe. Espresso powder is essentially instant espresso, much more concentrated and more finely ground, making it better for baking applications. However, if you are unable to get your hands on espresso powder, instant espresso or instant coffee will work great here as well!
Vegetable oil: for tenderizing the cake. You can use any neutral oil, such as canola, here as well.
Granulated sugar: for sweetening and helping lock in moisture.
Brown sugar: for sweetening, flavor, and adding moisture to the muffins. For fall bakes I like to use dark brown sugar just for that extra molasses flavor, but light brown sugar works here as well.
Canned pumpkin: for flavor! Make sure you are using 100% pure pumpkin and not pumpkin pie filling.
Eggs: for binding, moisture, and helping the cake rise.
Sour cream: for moisture and tenderizing the muffin batter. You can also substitute in greek yogurt here!
For the espresso glaze:
Powdered sugar: the base of the glaze.
Espresso: use your favorite freshly brewed espresso here. You can also use coffee, or instant espresso/coffee. If you are using instant, just be sure to dissolve the water and coffee together prior to mixing it with the powdered sugar so that you don’t have to see the granules in the glaze.
How to make pumpkin spice crumb cake
1. Make the streusel. In a medium sized bowl, melt the butter. Add in the flour, sugar, and pumpkin pie spice. Use a fork to mix the ingredients together until you have formed little clumps of dough.
2. Mix the oil and sugars. In a medium sized mixing bowl, whisk together the oil, brown sugar, and granulated sugar. The mixture will look a little dry and crumbly, that is normal!
3. Add wet ingredients. Add in the pumpkin, egg, and sour cream. Whisk until thoroughly combined.
4. Mix in dry ingredients. Add in the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gently mix the ingredients together just until no flour streaks remain.
5. Bake. Pour the batter into a prepared cake pan, smoothing off the top. Top the cake batter off with the streusel, then bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean.
6. Glaze, serve and enjoy! Whisk together the powdered sugar and espresso to form your espresso glaze. Once the cake has cooled to room temperature, drizzle the glaze on top of it. Slice, serve, and enjoy!
Pumpkin Spice Latte Crumb Cake Q & A
Can I double this pumpkin spice latte crumb cake?
Definitely! Simply double all of the ingredients in this crumb cake then split evenly between two 9″ cake pans.
How to store pumpkin spice latte crumb cake
Like most baked goods, this cake will taste best served on the day it is baked. However, it can be stored in an airtight container at room temperature for up to 3 days.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and Ingredients
9″ cake pan: I have never had a cake not come out perfectly from this pan, I love it!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
Kitchen scale: This is the kitchen scale I use every time I bake, I love it!
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make this pumpkin spice latte crumb cake?
If you made this pumpkin spice latte crumb cake I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Pumpkin Spice Latte Crumb Cake
Pumpkin Spice Streusel
- 60 g unsalted butter (¼ c.)
- 90 g light brown sugar (⅓ c. + 1 tbsp.)
- 120 g all purpose flour (1 c.)
- 1 ½ tsp. pumpkin pie spice
Pumpkin Spice Latte Cake
- 100 g vegetable oil (½ c.)
- 100 g granulated sugar (½ c.)
- 110 g dark brown sugar (½ c.)
- 2 eggs room temperature
- 90 g sour cream (¼ c. + 2 tbsp.) room temperature
- 240 g pumpkin puree (1 c.)
- 240 g all purpose flour (2 c.)
- 1 tsp. pumpkin pie spice
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tsp. espresso powder
- 90 g powdered sugar (¾ c.)
- 1-2 tbsp. freshly brewed espresso
- Preheat the oven to 350°F / 175°C. Generously butter a 9" cake pan. Crumple up some parchment paper, then un-crumple it and place it into the buttered cake pan, making sure it sticks to the bottom and sides. Set aside.
Pumpkin Spice Streusel
- In a medium sized bowl, melt the butter. To the butter, add the sugar, flour, and pumpkin pie spice. Use a fork to mix the ingredients together until you have formed clumps of dough. Set aside.
Pumpkin Spice Latte Cake
- In a medium sized mixing bowl, whisk together the oil, granulated sugar, and brown sugar.
- Add in the eggs, sour cream, and pumpkin. Whisk until thoroughly combined.
- Add in the flour, pumpkin pie spice, baking powder, baking soda, salt, and espresso powder. Gently mix the ingredients together just until no flour streaks remain.
- Pour the pumpkin cake batter into the prepared cake pan, smoothing out the top. Pour the streusel evenly over the top of the cake.
- Bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs. Let the cake cool in the pan until no longer too hot to touch, then use the parchment to lift the cake out of the pan.
- In a small bowl, whisk together the powdered sugar and 1 tbsp. espresso. If the mixture is too thick, add in some more espresso. If the mixture is too thin, add more powdered sugar.
- Once the cake has cooled to room temperature, drizzle the glaze over the top. Serve and enjoy!