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Pumpkin Crumb Cake with White Chocolate Ganache

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 380kcal
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Description

This moist pumpkin crumb cake is tender, fluffy, and loaded with warm autumn spices. Topped with a buttery cinnamon crumble and finished with a rich white chocolate ganache glaze, it is the ultimate fall treat. Easy to assemble, this sweet loaf is perfect for breakfast or dessert.

Ingredients

For the Cake

  • 300 g pumpkin purée roasted and blended until smooth
  • 220 g all-purpose flour
  • 100 ml sunflower oil
  • 180 g granulated sugar
  • 100 g brown sugar
  • 110 ml milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1.5 tsp pumpkin spice or 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon

For the Crumble Topping

  • 50 g butter melted
  • 60 g all-purpose flour
  • 30 g granulated sugar
  • 1 pinch pumpkin spice

For the White Chocolate Ganache

  • 80 g heavy cream
  • 100 g white chocolate broken into pieces
  • ½ tsp ground cinnamon
  • 1 pinch sea salt

Instructions

For the Crumble Topping

  • In a small bowl, mix all crumble ingredients together just until no dry flour remains. Place in the refrigerator while preparing the cake batter.

For the Cake

  • Preheat the oven to 170°C (340°F) and line a loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, salt, and pumpkin spice. Set aside.
  • In another bowl, mix together the granulated sugar, brown sugar, sunflower oil, and pumpkin purée until smooth. Add the eggs and vanilla extract, beating until combined.
  • Add half of the dry ingredient mixture to the wet mixture, pour in the milk, then add the remaining half of the dry ingredients. Mix gently until combined.
  • Pour the batter into the prepared loaf pan. Take the crumble topping out of the fridge, break it into small chunks using a knife, and scatter it evenly over the top of the batter.
  • Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

For the White Chocolate Ganache

  • Heat the heavy cream in a small saucepan over low heat until it just reaches a simmer, then remove from heat immediately.
  • Add the white chocolate pieces, ground cinnamon, and sea salt. Whisk vigorously until smooth and completely melted.
  • Drizzle the warm white chocolate ganache over the cooled cake before serving.

Notes

  • Ensure your pumpkin purée is not too watery for best cake texture; pat it lightly with a paper towel if necessary.
  • Store leftovers in an airtight container at room temperature for up to 3 days.