Autumn Pumpkin Spice Crumble Cake
This moist and spiced cake topped with a delightful crumble and a hint of sweetness is perfect for cozy autumn days and gatherings.
Ingredients
For the Cake
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter, if you’re feeling a little fancy
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
For the Crumble Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
For the Sweet Topping
- to taste powdered sugar for dusting, optional but highly recommended
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set it aside.
- In another large bowl, mix the pumpkin puree, sugar, oil, and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients and gently fold together until no flour streaks remain.
- In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and melted butter until crumbly.
Baking
- Pour the cake batter into a greased 9×9-inch baking dish and sprinkle the crumble over the top.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick comes out clean.
- Let the cake cool, then dust some powdered sugar on top before serving.
Notes
Add some chopped pecans or walnuts into your crumble for extra crunch. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week. This cake is delicious enough to win over even picky eaters.