Autumn Pumpkin Spice Crumble Cake is a delightful treat that captures the warm, cozy flavors of fall. This cake is moist and packed with pumpkin goodness, making it perfect for gatherings or a cozy night at home. With its crunchy crumble topping and sweet glaze, it’s a dessert everyone will love. Whether it’s for a family meal, a potluck, or just because, this cake will bring smiles all around.
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 together the flour, granulated sugar, pumpkin pie spice, baking soda, and salt.
- Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the mixture. Stir everything together until it’s well combined, then pour it into the prepared cake pan.
- For the crumble topping, mix the brown sugar and flour in a separate bowl. Cut in the cold butter until the mixture is crumbly. Sprinkle this over the batter in the cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool slightly.
- To make the glaze, whisk the powdered sugar and milk together until smooth. Drizzle this mixture over the warm cake before serving.
How to Serve Autumn Pumpkin Spice Crumble Cake
This cake is best served warm or at room temperature. You can enjoy it plain, or add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It makes a hearty dessert that pairs beautifully with a warm cup of coffee or tea.
How to Store Autumn Pumpkin Spice Crumble Cake
Once cooled, store any leftover cake in an airtight container. It can sit at room temperature for a couple of days or be refrigerated for up to a week. If you want to keep it fresh for longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer.
Tips to Make Autumn Pumpkin Spice Crumble Cake
- Make sure to measure your flour properly. Too much flour can make the cake dry.
- For more flavor, consider adding chopped nuts like walnuts or pecans into the crumble topping.
- You can adjust the glaze by adding more or less milk according to your desired consistency.
Variation
You can swap out the pumpkin puree for applesauce for a different flavor profile. Additionally, consider adding chocolate chips to the batter for a delicious twist!
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree! Just make sure it’s well-cooked and pureed to match the consistency of canned pumpkin.
2. What can I use instead of vegetable oil?
You can use melted coconut oil or melted butter as a substitute for vegetable oil. Just ensure it’s cooled before mixing with the other ingredients.
3. How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.
Autumn Pumpkin Spice Crumble Cake
Ingredients
Equipment
Method
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons brown sugar, and 1/2 teaspoon ground cinnamon. Add 4 tablespoons cold, cubed unsalted butter and cut it in with a pastry blender or your fingers until the mixture resembles coarse crumbs. Chill the crumble topping in the refrigerator while you prepare the cake batter.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring it is thoroughly coated to prevent sticking.
- In a large bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt until well combined.
- In a separate bowl, whisk together 1 cup canned pumpkin puree, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until the mixture is smooth and evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or spoon until just combined. Be careful not to overmix the batter, as this can lead to a dry cake.
- Pour the cake batter evenly into the prepared 9-inch round cake pan. Evenly sprinkle the chilled crumble topping over the top of the cake batter.
- Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. This helps the cake set and prevents it from breaking when removed from the pan.