Welcome to a delicious autumn recipe that’s sure to become a household favorite—Autumn Pumpkin Spice Crumble Cake! This irresistible cake brings together the warm, comforting flavors of pumpkin spice, the perfect blend of cozy autumn spices, and a buttery crumble topping that will leave everyone asking for more. Whether you’re a longtime pumpkin lover or new to the joys of pumpkin-spiced desserts, this pumpkin spice crumble cake is a must-try treat for the fall season. Let’s dive in and explore how to make this mouthwatering dessert that fills your kitchen with the aromas of autumn!
Why You’ll Love This Autumn Pumpkin Spice Crumble Cake
- Irresistible Flavors: The rich blend of pumpkin and spices creates a symphony of flavors that evoke the essence of fall.
- Perfect for Gatherings: This cake is a show-stopper dessert, perfect for autumn parties, Thanksgiving, or cozy family dinners.
- Easy to Make: The simple steps and readily available ingredients make it an accessible recipe for bakers of any level.
- Lovely Aroma: As it bakes, your home will be filled with the comforting scents of cinnamon, nutmeg, and pumpkin.
- Customizable: Add your personal touch with variations in toppings or mix-ins based on your preferences.
Preparation Phase & Tools to Use
Before diving into the baking process, it is crucial to prepare your kitchen and gather your tools. Start by preheating your oven to 350°F (175°C). Grab either a 9×9-inch or a 9×13-inch baking pan and grease it well to ensure your cake releases effortlessly after baking. You will need mixing bowls of two different sizes—one for the dry ingredients and another for the wet ones. A whisk will help you combine ingredients thoroughly, and a pastry cutter or your hands will be essential for creating the crumble topping. Finally, don’t forget to have a toothpick handy for testing the doneness of your cake!
Ingredients
- For the Crumble Topping:
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- For the Pumpkin Spice Cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk mixed with 1 teaspoon lemon juice or vinegar)
- For the Vanilla Drizzle:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Crumble Topping
Begin by preheating your oven to 350°F (175°C) and prepping your baking pan—either a 9×9-inch or a 9×13-inch by greasing it well. In a medium bowl, combine the all-purpose flour, packed light brown sugar, ground cinnamon, ground nutmeg, and salt. Take the cold, cubed unsalted butter and blend it into this mixture using a pastry cutter or your fingers. Keep mixing until the mixture resembles coarse crumbs. This crumble will later become the delightful topping for your cake, so set it aside while you prepare the batter.
Step 2: Make the Pumpkin Spice Cake
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until everything is well combined. In another bowl, use a mixer to combine the pumpkin puree, vegetable oil, and granulated sugar until you achieve a smooth consistency. Once that is done, introduce the eggs one at a time, ensuring to beat well between each addition. Incorporate the vanilla extract to enhance the flavor profile. Now, slowly fold the dry mixture into the pumpkin mix, alternating it with the buttermilk. Be gentle during this step! Overmixing can lead to a tough cake, so once the ingredients are just combined, you’re set.
Step 3: Assemble and Bake
Pour the luscious pumpkin spice batter into the prepared baking pan, smoothing the top for an even bake. Carefully sprinkle your crumble topping over the batter, lightly pressing it down to ensure it adheres. Slide the cake into the preheated oven and bake. If using a 9×9 pan, allow it to bake for 30-35 minutes, while for a 9×13 pan, aim for 20-25 minutes. To check for doneness, insert a toothpick into the center—it should come out with a few moist crumbs, indicating that your cake is perfectly moist.
Step 4: Prepare the Vanilla Drizzle
As the cake cools slightly, now is the perfect time to whip up the vanilla drizzle. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and glossy. This sweet glaze will add an extra layer of flavor to your cake once drizzled on top, making it even more irresistible.
Step 5: Serve and Enjoy
Slice your Autumn Pumpkin Spice Crumble Cake into squares and serve it warm or let it cool to room temperature, whichever you prefer. Each bite will be a delightful blend of rich pumpkin and spices, enhanced by the crunchy sweetness of the crumble topping. Perfect for gatherings or a cozy evening at home!
Variations
- Protein: Consider adding some crumbled bacon for a savory twist or incorporating nuts like walnuts or pecans for added crunch.
- Vegetables: For added nutrition, sneak in some finely grated carrots or zucchini to the batter.
- Spices: Feel free to experiment by adding different spices such as cardamom or allspice to the cake batter to customize the flavor profile.
Cooking Notes
- Make sure your butter is cold when preparing the crumble topping to achieve that desired crumble texture.
- If you’re short on time, the vanilla drizzle can be skipped, but it adds a lovely finishing touch!
Serving Suggestions
- This cake pairs beautifully with a scoop of vanilla ice cream for a comforting dessert.
- For a breakfast treat, serve it alongside a steaming cup of coffee or chai tea.
Tips
- For a richer flavor, use brown sugar in place of granulated sugar or blend the two types for added depth.
- Store any leftovers in an airtight container at room temperature for up to two days or refrigerate for a week.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes (depending on the pan used)
- Total Time: Approximately 1 hour
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 3g
- Sodium: 150mg
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can absolutely use fresh pumpkin, just be sure to remove the moisture properly before mixing it into your batter.
Can I make this cake ahead of time?
Yes! The cake can be made a day in advance and stored tightly wrapped at room temperature.
Is this cake suitable for freezing?
Yes, you can freeze the pumpkin spice cake. Wrap individual pieces in plastic wrap and aluminum foil, and store them in the freezer for up to three months.
What can I use instead of buttermilk?
If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes until it curdles.
Conclusion
This Autumn Pumpkin Spice Crumble Cake is more than just a dessert; it’s an experience filled with the flavors of the season. Each slice brings warmth and comfort amid the brisk autumn air, making it the perfect addition to any fall gathering. So, don’t hesitate—gather your ingredients, embrace the spirit of autumn, and create a dessert that not only pleases the palate but also evokes wonderful memories of cozy evenings with loved ones. We invite you to share your thoughts, variations, and memories associated with this delightful recipe in the comments! Let’s celebrate the joys of baking together!
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Autumn Pumpkin Spice Crumble Cake
- Total Time: Approximately 1 hour
- Yield: 8 servings 1x
Description
This Autumn Pumpkin Spice Crumble Cake is a delightful treat filled with the warm flavors of the season.
Ingredients
- For the Crumble Topping:
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- For the Pumpkin Spice Cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk mixed with 1 teaspoon lemon juice or vinegar)
- For the Vanilla Drizzle:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C) and prepping your baking pan—either a 9×9-inch or a 9×13-inch by greasing it well. In a medium bowl, combine the all-purpose flour, packed light brown sugar, ground cinnamon, ground nutmeg, and salt. Take the cold, cubed unsalted butter and blend it into this mixture using a pastry cutter or your fingers. Keep mixing until the mixture resembles coarse crumbs. This crumble will later become the delightful topping for your cake, so set it aside while you prepare the batter.
- In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until everything is well combined. In another bowl, use a mixer to combine the pumpkin puree, vegetable oil, and granulated sugar until you achieve a smooth consistency. Once that is done, introduce the eggs one at a time, ensuring to beat well between each addition. Incorporate the vanilla extract to enhance the flavor profile. Now, slowly fold the dry mixture into the pumpkin mix, alternating it with the buttermilk. Be gentle during this step! Overmixing can lead to a tough cake, so once the ingredients are just combined, you’re set.
- Pour the luscious pumpkin spice batter into the prepared baking pan, smoothing the top for an even bake. Carefully sprinkle your crumble topping over the batter, lightly pressing it down to ensure it adheres. Slide the cake into the preheated oven and bake. If using a 9×9 pan, allow it to bake for 30-35 minutes, while for a 9×13 pan, aim for 20-25 minutes. To check for doneness, insert a toothpick into the center—it should come out with a few moist crumbs, indicating that your cake is perfectly moist.
- As the cake cools slightly, now is the perfect time to whip up the vanilla drizzle. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and glossy. This sweet glaze will add an extra layer of flavor to your cake once drizzled on top, making it even more irresistible.
- Slice your Autumn Pumpkin Spice Crumble Cake into squares and serve it warm or let it cool to room temperature, whichever you prefer. Each bite will be a delightful blend of rich pumpkin and spices, enhanced by the crunchy sweetness of the crumble topping. Perfect for gatherings or a cozy evening at home!
Notes
Store any leftovers in an airtight container at room temperature for up to two days or refrigerate for a week.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 150 mg
- Protein: 3 g