Description
This moist and flavorful pumpkin spice crumb cake is the perfect fall treat. Packed with warm spices and topped with a buttery crumb topping, it’s a delicious dessert or snack for the season.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup pumpkin puree
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Prepare the Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix the Wet Ingredients: In a separate bowl, mix together pumpkin puree, vegetable oil, milk, egg, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Prepare the Pan: Pour the batter into the prepared pan and spread evenly.
- Make the Crumb Topping: In a small bowl, combine the ingredients for the crumb topping: flour, granulated sugar, brown sugar, cinnamon, and melted butter. Stir until crumbly.
- Top the Cake: Sprinkle the crumb topping evenly over the batter.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool before serving.
Notes
- For an extra touch, serve with a dollop of whipped cream or vanilla ice cream.
- Store leftover cake in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes