Autumn Pumpkin Spice Crumble Cake
A cozy fall delight with layers of spiced pumpkin goodness and a crunchy crumble topping.
Ingredients
For the Cake
- 1 cup pumpkin puree (fresh or canned)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs or substitute with 1/4 cup unsweetened applesauce per egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
For the Crumble Topping
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and creamy.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry mixture to the pumpkin mixture, stirring until just combined.
- Pour the batter into your prepared dish, spreading it evenly with a spatula.
- In another bowl, mix together the rolled oats, brown sugar, flour, cinnamon, and melted butter to create the crumble topping.
Baking
- Evenly sprinkle the crumble topping over the cake batter and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool for about 10 minutes before slicing.
- Serve it on its own or with a scoop of vanilla ice cream.
Notes
You can mix in a tablespoon of ground flaxseed or chopped nuts to the crumble topping for extra nutrition. To store leftovers, wrap tightly and keep in the refrigerator for up to a week.