Autumn Pumpkin Spice Crumble Cake

Autumn Lovin’ in Every Bite

As the leaves turn golden and the air becomes crisp, there’s nothing quite like the fragrant aroma of freshly baked goods to welcome the autumn season. My adventure with this Autumn Pumpkin Spice Crumble Cake began on a chilly Sunday when I craved something warm and cozy to accompany my cup of coffee. This cake is an enchanting blend of tender pumpkin spice batter and a satisfying crumble topping that captures the essence of fall. Whether you’re looking to impress guests at a gathering or simply indulge in a slice while snuggled up at home, this cake certainly has a way of elevating any occasion.

What Makes This Recipe Special

This Autumn Pumpkin Spice Crumble Cake isn’t just any dessert; it’s a slice of comfort and nostalgia. Here’s why it deserves a place on your table:

• Ease of Preparation: With commonly-found ingredients and straightforward steps, even novice bakers will shine.
• Budget-Friendly: This recipe utilizes simple pantry staples, making it both delicious and affordable.
• Perfect for Any Occasion: Whether it’s a family brunch, an evening gathering, or just a quiet afternoon treat, this cake fits right in.
• Kid-Approved: Who can resist the sweet, spiced flavor of pumpkin? It appeals to both kids and adults alike.

"This cake is the epitome of fall! The crispy crumble over the moist, flavorful cake is simply divine. I can’t resist going back for seconds!" – Sarah L.

Your Easy Cooking Guide

Baking this Autumn Pumpkin Spice Crumble Cake is a delightful process that warms the kitchen and fills the house with irresistible aromas. Here’s a concise overview of how to whip it up:

1. Preheat your oven and prepare your cake pan.
2. Mix the dry ingredients and then combine them with the wet ones.
3. Create a sweet crumble topping.
4. Pour the cake batter into the pan, sprinkle the crumble on top, and bake.
5. Drizzle a powdered sugar glaze for the finishing touch.

Now, let’s dive into the essentials.

Gather Your Ingredients

Here’s what you’ll need for a delicious Autumn Pumpkin Spice Crumble Cake:

• 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

Substitutions: If you’re looking to cut down on sugar, consider substituting brown sugar with coconut sugar! A dairy-free option can simply replace regular milk with almond or oat milk.

Step-by-Step Directions

Follow these simple steps to create your Autumn Pumpkin Spice Crumble Cake:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine flour, granulated sugar, pumpkin pie spice, baking soda, and salt.
3. Add in pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until just combined, then pour into the prepared cake pan.
4. For the crumble, mix brown sugar and flour together in a small bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
5. Sprinkle the crumble mixture evenly over the batter.
6. Bake for 30-35 minutes or until a toothpick comes out clean from the center.
7. Let it cool slightly, then whisk together powdered sugar and milk to create a glaze. Drizzle this over the warm cake before serving.

Best Way to Serve

Serving this delightful Autumn Pumpkin Spice Crumble Cake is as simple as it is delicious. Here are some creative ideas:

• Pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
• Serve alongside a warm beverage, like cinnamon-spiced chai or a classic pumpkin latte.
• Consider topping it with toasted pecans for added crunch and flavor.

Storage Tips

Storing your Autumn Pumpkin Spice Crumble Cake properly is essential to keeping it fresh and delicious:

• At Room Temperature: Keep it in an airtight container for up to 3 days.
• Refrigerator Storage: If you want it to last longer, it can be stored in the fridge for up to a week.
• Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. When ready to enjoy, simply thaw at room temperature.

Pro Chef Tips

• Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature for better mixing and a fluffier texture.
• Don’t Overmix: Be gentle when combining wet and dry ingredients. Overmixing can make the cake dense.
• Crumble Topping: For an extra touch, add oats or nuts into your crumble for texture and flavor variation.

Creative Twists

Feeling adventurous? Here are some fun variations of the original recipe:

• Chocolate Chip Addition: Mix in mini chocolate chips for a sweet surprise in every bite.
• Gluten-Free Twist: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.
• Nutty Flavor: Swirl in some almond or hazelnut butter into the batter for added richness.

Helpful FAQs

How long does it take to make this cake?

From start to finish, this cake takes approximately 15-20 minutes of preparation time and 30-35 minutes of baking.

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin on hand, just bake, puree, and measure out 1 cup for the recipe.

How can I make this cake dairy-free?

You can easily make it dairy-free by substituting the milk with almond milk and using a dairy-free butter alternative in the crumble.

Enjoy this delightful Autumn Pumpkin Spice Crumble Cake that emanates the warmth of fall in every slice! It’ll surely become a cherished recipe in your home.

Autumn Pumpkin Spice Crumble Cake

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• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful blend of tender pumpkin spice batter and a satisfying crumble topping, perfect for any autumn occasion.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine flour, granulated sugar, pumpkin pie spice, baking soda, and salt.
3. Add in pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until just combined, then pour into the prepared cake pan.
4. For the crumble, mix brown sugar and flour together in a small bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
5. Sprinkle the crumble mixture evenly over the batter.
6. Bake for 30-35 minutes or until a toothpick comes out clean from the center.
7. Let it cool slightly, then whisk together powdered sugar and milk to create a glaze. Drizzle this over the warm cake before serving.

Notes

For a richer flavor, consider adding nuts or oats into the crumble topping.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 18g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: pumpkin cake, autumn dessert, crumble cake, fall recipe, baking