Pumpkin Crumb Cake -

As the leaves begin to change and the air turns crisp, the allure of pumpkin-flavored desserts becomes undeniable. From lattes to pies, the rich, warm essence of pumpkin has a unique way of capturing the essence of fall. Among the many delightful pumpkin recipes, the Heavenly Pumpkin Crumb Cake stands out as a comforting seasonal treat that perfectly balances the cozy flavors of autumn. With its moist texture, indulgent taste, and a crunchy crumb topping that adds a delightful contrast, this cake is not just a dessert; it's a celebration of the season.

Pumpkin Crumb Cake

Embrace the cozy flavors of fall with the Heavenly Pumpkin Crumb Cake, a perfect blend of pumpkin puree and warm spices topped with a delightful crumb topping. This moist and indulgent cake is ideal for any gathering or a simple afternoon treat. With its rich taste and comforting aroma, each bite offers a taste of autumn nostalgia. Easy to make and even easier to share, this recipe is sure to become a cherished fall favorite in your home.

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Ingredients

For the Cake:

1 cup all-purpose flour

1 cup pumpkin puree (canned or fresh)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon pumpkin pie spice (or substitute with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger)

For the Crumb Topping:

1 cup all-purpose flour

1/2 cup brown sugar, packed

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup chopped pecans or walnuts (optional)

For Serving:

Powdered sugar for dusting (optional)

Whipped cream or vanilla ice cream (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it and lightly dusting it with flour, or lining it with parchment paper for easier removal later.

Prepare the Cake Batter:

- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This will ensure an even distribution of the dry ingredients. Set this mixture aside.

- In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat these together using a mixer until the mixture is smooth and well combined.

- Add the eggs to the sugar-oil mixture one at a time, ensuring to mix well after each addition. Finally, stir in the vanilla extract until fully incorporated.

- Gradually add the flour mixture to the wet ingredients, alternating with the pumpkin puree. Start and end with the flour mixture, mixing gently until just combined. Avoid overmixing to maintain a light texture.

Make the Crumb Topping:

- In a medium-sized bowl, mix together the flour, brown sugar, cinnamon, and salt thoroughly.

- Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingertips, blend the mixture until it resembles coarse crumbs with some pea-sized pieces. If you’re using nuts, fold them in at this stage.

Assemble the Cake:

- Pour the prepared pumpkin cake batter into the greased baking pan, smoothing the top with a spatula to ensure an even layer.

- Evenly sprinkle the crumb topping over the cake batter, distributing it to cover the entire surface.

Bake: Carefully place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs.

Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely. Once cooled, you can dust the cake with powdered sugar if desired. Serve the cake warm or at room temperature, pairing it with whipped cream or a scoop of vanilla ice cream for a delightful treat!

Prep Time, Total Time, Servings:

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12