Description
Spice-lovers rejoice with this homemade pumpkin spice crumble cake, a delightful autumn dessert that marries rich pumpkin flavors with a crisp, buttery topping. Warm spices and tender cake layers will transport you straight to cozy fall afternoons with minimal effort and maximum deliciousness.
Ingredients
Scale
Main Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 2 cups all-purpose flour
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar
Spices and Seasonings:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Crumble Topping and Glaze Ingredients:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup unsalted butter
- ½ cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Prepare the baking vessel by lightly coating a 9×9-inch pan with non-stick spray or parchment paper, ensuring easy cake removal.
- Create the cake foundation by combining dry ingredients: flour, leavening agents, aromatic spices, and salt in a medium mixing bowl, whisking to eliminate any potential lumps.
- In a separate spacious bowl, thoroughly blend pumpkin puree with sugars, vegetable oil, eggs, and vanilla extract until achieving a harmonious, smooth consistency.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overworking the batter, which could result in a dense texture.
- Craft the crumble topping by mixing flour, rolled oats, brown sugar, and warm spices in a bowl, then incorporating melted butter until delicate, irregular crumbs form.
- Transfer the cake batter into the prepared pan, using a spatula to distribute evenly and create a level surface.
- Liberally sprinkle the crumble mixture across the batter’s surface, ensuring comprehensive coverage.
- Position the pan in a preheated 350°F oven, baking for approximately 35-40 minutes until a inserted toothpick emerges clean and the top appears golden brown.
- After removing from the oven, allow the cake to cool completely within the pan, which helps set the structure.
- Optional: Prepare a delicate glaze by whisking powdered sugar with milk and vanilla, drizzling artfully over the cooled cake for an enhanced flavor profile.
- Slice and serve at room temperature, optionally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Crumb Texture Tip: Freeze butter for 10-15 minutes before making crumble topping to create perfectly crisp, sandy-like crumbs that don’t melt too quickly.
- Pumpkin Moisture Hack: Use pure pumpkin puree instead of pumpkin pie filling to control sugar and ensure a moist, dense cake texture without excessive sweetness.
- Dietary Modification: Swap all-purpose flour with gluten-free blend for celiac-friendly version, and use coconut oil instead of vegetable oil for paleo adaptations.
- Spice Intensity Control: Adjust spice blend based on preference – reduce ground cloves if wanting milder flavor, or add extra cinnamon for more warmth and depth.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg