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
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan.
- In a bowl, whisk together the dry cake ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, cream softened butter with granulated and brown sugars until light and fluffy; then beat in eggs one at a time, followed by vanilla extract.
- Combine pumpkin puree and buttermilk in another bowl.
- Gradually add the dry ingredients alternately with the pumpkin mixture to the butter mixture, starting and ending with dry ingredients, mixing just until combined.
- Pour the cake batter into the prepared pan and spread it evenly.
- For the crumble topping, combine flour, brown sugar, and cinnamon, then cut in cold cubed butter until coarse crumbs form.
- Sprinkle the crumble mixture evenly over the cake batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack before serving.