Description
Homemade Pumpkin Spice Crumble Cake is the ultimate fall dessert, blending moist pumpkin cake with a buttery crumble topping. Infused with warm spices, this cake evokes cozy memories and is perfect for gatherings or a quiet evening at home with a cup of cider. It's incredibly easy to make, ensuring even novice bakers can impress their family and friends. Indulge in this delightful treat that captures the essence of autumn.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs
- 1 tsp ground cinnamon
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- ½ cup all-purpose flour (for crumble topping)
- ½ cup brown sugar (packed, for crumble topping)
- ¼ cup unsalted butter (softened, for crumble topping)
- 1 tsp ground cinnamon (for crumble topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, baking powder, cinnamon, and granulated sugar.
- In another bowl, beat the eggs and mix in pumpkin puree until smooth. Blend in softened butter.
- Fold the wet mixture into the dry ingredients until just combined.
- For the crumble topping, combine flour, brown sugar, softened butter, and cinnamon in a small bowl until crumbly.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the crumble topping over it before adding the remaining batter and topping again with crumbs.
- Bake for about 45–50 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Enhance flavor by adding nuts or chocolate chips to the crumble topping. Swap pumpkin for sweet potato or butternut squash for a unique twist. Store leftovers in an airtight container at room temperature for up to three days.