Why Make This Recipe
Autumn Pumpkin Spice Crumble Cake is perfect for the fall season. Its warm spices and pumpkin flavor bring comfort and joy to any gathering. This cake is easy to make and has a lovely crumble topping that adds a delightful crunch. Whether you’re hosting a party or just craving a cozy dessert, this cake is sure to satisfy.
How to Make Autumn Pumpkin Spice Crumble Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 cup powdered sugar
- 1-2 tbsp milk
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the flour, granulated sugar, pumpkin pie spice, baking soda, and salt together.
- Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir until everything is well combined and pour the batter into the greased cake pan.
- For the crumble topping, mix the brown sugar and flour in a separate bowl. Cut in the cold butter using a fork or your fingers until the mixture looks crumbly. Sprinkle this crumble over the cake batter.
- Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving. For the glaze, whisk together the powdered sugar and milk, then drizzle it over the warm cake.
How to Serve Autumn Pumpkin Spice Crumble Cake
This cake is delightful served warm or at room temperature. You can enjoy it as is or add a dollop of whipped cream or a scoop of ice cream on top for a special touch. It’s a wonderful choice for dessert or a sweet afternoon snack with coffee or tea.
How to Store Autumn Pumpkin Spice Crumble Cake
To store leftover cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to a week. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator when you’re ready to enjoy it again.
Tips to Make Autumn Pumpkin Spice Crumble Cake
- Make sure not to overmix the batter; stir just enough to combine the ingredients.
- For extra flavor, you can add chopped nuts or chocolate chips to the batter.
- If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, and ginger.
Variation
You can substitute the all-purpose flour with a gluten-free blend if you need a gluten-free option. The cake will still turn out delicious with this adjustment.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before adding it to the batter.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance. Just store it properly and glaze it before serving.
Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean. If it has batter on it, give it a few more minutes in the oven.
Autumn Pumpkin Spice Crumble Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy cake filled with pumpkin and warm spices, topped with a delightful crumble, perfect for fall gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 cup powdered sugar
- 1–2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the flour, granulated sugar, pumpkin pie spice, baking soda, and salt together.
- Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir until well combined and pour the batter into the greased cake pan.
- For the crumble topping, mix the brown sugar and flour in a separate bowl. Cut in the cold butter using a fork or your fingers until the mixture looks crumbly. Sprinkle this crumble over the cake batter.
- Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving. For the glaze, whisk together the powdered sugar and milk, then drizzle it over the warm cake.
Notes
Don’t overmix the batter. For added flavor, consider incorporating chopped nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
