Autumn is the perfect season for cozy baking, and nothing embodies that spirit quite like Autumn Pumpkin Spice Crumble Cake. Imagine the delightful aroma of cinnamon and nutmeg wafting through your home as this cake bakes, creating an inviting atmosphere for you and your loved ones. This recipe blends the warmth of pumpkin spice with the comforting texture of a crumble topping, making it an ideal choice for festive gatherings or a quiet evening at home with a cup of tea or coffee.
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Why You’ll Love This Dish
This Autumn Pumpkin Spice Crumble Cake is a delightful blend of flavors and textures that pleases both the palate and the soul. It’s quick to prepare, making it a perfect choice for a spontaneous bake or a planned family gathering. The moist pumpkin base contrasts beautifully with the crunchy crumble topping, creating a treat that’s both satisfying and comforting.
“This cake is my go-to for fall! It’s so simple to make yet tastes like something from a bakery. Definitely a hit with the kids!” – Culinary Enthusiast
How This Recipe Comes Together
Making this Autumn Pumpkin Spice Crumble Cake is a breeze. First, you’ll mix the dry ingredients and wet ingredients separately before combining them to create a smooth batter. While the cake bakes, a delicious brown sugar crumble comes together effortlessly. Finally, a light drizzle of glaze adds the finishing touch. The entire process can be completed in under an hour!
Gather These Items
To create this scrumptious cake, you will need the following ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 cup powdered sugar
- 1-2 tbsp milk
Feel free to substitute canned pumpkin with fresh pumpkin puree if you prefer a more homemade touch.
Directions to Follow
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, combine the flour, granulated sugar, pumpkin pie spice, baking soda, and salt.
- Add the canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until everything is well combined, then pour the batter into the prepared cake pan.
- For the crumble, mix the brown sugar with a bit of flour. Cut in the cold cubed butter until it resembles fine crumbs. Sprinkle this mixture generously over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
- In a small bowl, whisk together the powdered sugar and milk to create a glaze, then drizzle it over the warm cake.
Best Ways to Enjoy It
This cake is versatile and can be enjoyed on its own or dressed up for special occasions. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors. Pair it with a cup of spiced chai or hot cider for a truly autumn experience. For an extra special touch, consider adding a sprinkle of chopped nuts or a sprinkle of additional pumpkin pie spice on top before serving.
Storage and Reheating Tips
To keep your Autumn Pumpkin Spice Crumble Cake fresh, store it covered at room temperature for up to 3 days. If you’d like to extend its shelf life, it can be refrigerated for up to a week. For longer storage, wrap it well in plastic wrap and freeze it for up to 2 months. When ready to enjoy, allow it to thaw at room temperature and warm it in the oven for a few minutes to regain its lovely texture.
Helpful Cooking Tips
- Ensure your ingredients are at room temperature before mixing for better texture.
- Add a pinch of nutmeg or a handful of chocolate chips to the batter for an extra flavor twist.
- Make your crumble topping ahead of time and store it in the fridge for a quick assembly.
Recipe Variations
While this recipe is delightful as is, there are plenty of ways to customize it. Swap the pumpkin for sweet potato puree for a different flavor, or add nuts for added crunch. Adjust the spices based on your preferences cinnamon and ginger can provide a lovely depth. Vegan options are also feasible by substituting dairy and eggs with plant-based alternatives.
Pumpkin Spice Cake FAQ
How long does this cake take to make?
The total prep and bake time is about 1 hour, making it a quick and easy option for any occasion.
Can I use fresh pumpkin instead of canned?
Yes, you can use freshly roasted and pureed pumpkin as a substitute for canned pumpkin puree.
How do I store the leftover cake?
Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.
For more deliciously comforting recipes, check out our mini bento cake recipe and learn how to make protein muffins.
As the cooler months roll in, cozy up with this delightful Autumn Pumpkin Spice Crumble Cake, and be sure to follow us on Pinterest and Facebook for more delicious inspirations!
Autumn Pumpkin Spice Crumble Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsps pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Crumble Topping
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, combine the dry ingredients: flour, granulated sugar, pumpkin pie spice, baking soda, and salt.
- In another bowl, add the wet ingredients: canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Pour the wet mixture into the dry ingredients and stir until everything is well combined.
- Pour the batter into the prepared cake pan.
Crumble Preparation
- For the crumble, mix the brown sugar with a bit of flour. Cut in the cold cubed butter until it resembles fine crumbs.
- Sprinkle this crumble mixture generously over the cake batter.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly in the pan.
Glazing
- In a small bowl, whisk together the powdered sugar and milk to create a glaze.
- Drizzle the glaze over the warm cake.