Ingredients
Equipment
Method
Preparation
- 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.
Notes
For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.