Description
This Autumn Pumpkin Spice Crumble Cake is a delightful treat filled with the warm flavors of the season.
Ingredients
Scale
- 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