Irresistibly Moist Pumpkin Crumb Cake
This cake is irresistibly moist, warmly spiced, and topped with a crunchy crumble, making it a perfect autumn dessert.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Crumb Topping
- 0.5 cup packed brown sugar
- 0.5 cup rolled oats
- 0.25 cup butter, softened
- 0.5 teaspoon cinnamon
Instructions
Preparation
- 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 powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg) until well combined.
- In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Crumb Topping
- In another bowl, prepare the crumb topping: combine brown sugar, oats, softened butter, and half a teaspoon of cinnamon. Use your hands to mix until crumbly.
Baking
- Pour the cake batter into the prepared pan and sprinkle the crumb topping evenly over the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
This cake is delicious on its own, but you can enhance it with whipped cream or vanilla ice cream. It's best enjoyed fresh but can be stored for up to three days at room temperature or a week in the fridge.