Why You’ll Love This Recipe

This recipe stands out because it harmoniously combines the rich essence of pumpkin and warm spices with a crumbly topping that’s both delectable and satisfying. The cake is effortlessly moist and tender, thanks to the pumpkin puree and a wonderful array of spices. Plus, that buttery crumble creates a delightful contrast in texture that makes it truly special. Whether you serve it as a charming dessert, a scrumptious breakfast treat, or a cozy snack, this cake is versatile enough to please everyone! And let’s not forget the heavenly aroma of pumpkin spice wafting through your kitchen—it’s simply irresistible and makes it a must-bake for the season!

The Recipe

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, chilled and cubed
• 1 teaspoon ground cinnamon

Step-by-Step Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C), and lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.
2. Make the cake batter: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and smooth.
3. Mix the dry ingredients: In another bowl, whisk together the flour, ground cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt until they are evenly mixed.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be cautious not to overmix!
5. Pour the batter into the pan: Pour the lovely cake batter into your prepared baking dish and spread it out evenly with a spatula.
6. Prepare the crumble topping: In a medium bowl, mix the flour, oats, brown sugar, and cinnamon just until combined. Then, add the chilled, cubed butter, and use your fingers or a pastry cutter to work the butter into the mixture until it forms coarse crumbs.
7. Top the cake with crumble: Sprinkle that beautiful crumble topping evenly over the cake batter, covering every inch of the surface.
8. Bake the cake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, with a lovely golden-brown top.
9. Cool and serve: Once done, allow the cake to cool in the pan for about 15 minutes before slicing. Enjoy it warm or at room temperature, perhaps with a dollop of whipped cream or a drizzle of caramel sauce if you’re feeling indulgent!

Serving and Storage Tips

• Serving: This cake is delicious served warm alongside a comforting cup of coffee or tea. It’s also heavenly topped with a scoop of vanilla ice cream or drizzled with caramel for a truly indulgent dessert experience!
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to keep it longer, wrap the cake tightly in plastic wrap and freeze it for up to 2 months.

Helpful Notes

• For an added crunch, consider tossing in a handful of chopped pecans or walnuts into the crumble topping.
• If you’d like a lighter version, feel free to swap out half of the vegetable oil with unsweetened applesauce.
• Always opt for pure pumpkin puree, not pumpkin pie filling, to get the best flavor and texture in your bake.

FAQs

1. Can I make this cake gluten-free?
Yes! Simply substitute all-purpose flour with a 1:1 gluten-free flour blend. Be sure to use gluten-free oats for the crumble topping as well.

2. Can I use homemade pumpkin puree?
Absolutely! Just ensure it’s well-drained and has a similar consistency to canned puree to avoid excess moisture that could affect the cake.

3. Can I make this cake ahead of time?
Definitely! You can prepare this cake a day in advance. Just keep it covered at room temperature and serve the following day. The flavors deepen and meld beautifully!

4. How can I prevent the crumble from sinking into the cake?
Make sure the butter used in the crumble is cold and cubed before mixing. This helps the topping remain on the surface and creates that lovely crispy layer.

5. Can I use a different spice blend?
Certainly! You can use a pre-made pumpkin pie spice blend instead of the individual spices. Adjust the measurement to 2-3 teaspoons based on your taste preference.