Description
A moist and flavorful pumpkin cake topped with a crunchy, spiced crumble. Perfect for fall gatherings or holiday desserts, this cake combines the warmth of autumn spices with a delightful textural contrast from the crunchy topping.
Ingredients
Units
Scale
Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Crunch Topping:
- 1/2 cup chopped walnuts or pecans
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons melted butter
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- In a small bowl, combine the topping ingredients: chopped nuts, brown sugar, flour, melted butter, and cinnamon. Sprinkle evenly over the batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- For an extra indulgence, drizzle a simple glaze or cream cheese frosting over the cooled cake.
- Feel free to adjust the spice levels to your preference or experiment with different types of nuts in the topping.
- Best enjoyed fresh—store any leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg