Autumn Pumpkin Spice Crumble Cake
This delightful Autumn Pumpkin Spice Crumble Cake is the perfect fall dessert, balancing indulgence and comfort, topped with a crispy crumble and a sweet drizzle.
Ingredients
For the Cake
- 1 cup pumpkin puree canned or fresh
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed, the darker, the sweeter
- 1/2 cup vegetable oil or melted coconut oil for a tropical twist
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar packed
- 1/4 cup cold butter cubed, or use dairy-free for a vegan option
- 1 teaspoon ground cinnamon
For the Sweet Drizzle (optional)
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or non-dairy milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Make the Cake Batter
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition until everything is nicely blended.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually fold the dry ingredients into the wet mixture, knowing that clumps are welcome but overmixing is not.
Make the Crumble Topping
- In a medium bowl, combine the flour, oats, brown sugar, cold butter, and cinnamon. Mix everything until it resembles crumbly goodness.
Assemble and Bake
- Pour the cake batter into the prepared pan, spreading it evenly. Sprinkle the crumble topping generously over the batter.
- Bake for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Sweeten the Deal
- While the cake cools, whisk together the powdered sugar and milk for the sweet drizzle. Adjust the consistency as necessary.
- Drizzle over the cooled cake.
Serve and Enjoy
- Slice into your cake and serve it warm or at room temperature, perhaps with a scoop of vanilla ice cream on the side.
Notes
This cake keeps well for a couple of days at room temperature or in the fridge. If hesitant about pumpkin desserts, add chocolate chips to the batter. Consider adding nuts or dried fruits to the crumble topping for extra flavor.