PUMPKIN SPICE CRUMB CAKE RECIPE FOR FALL 🎃🍂🍰

Such a delicious treat to bake this fall! 👩‍🍳🫶🏼

Ingredients:

🎃For the Crumb Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 teaspoon cinnamon

1/4 cup unsalted butter, melted

🍰For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup brown sugar

1 cup pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1/4 cup milk

👩‍🍳Directions:

Preheat the oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan.

To make the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. Stir in the melted butter until the mixture forms coarse crumbs. Set aside.

For the cake, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

Pour the batter into the prepared pan and sprinkle the crumb topping evenly over the batter.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 320 kcal | Servings: 9 servings

Tips:

Drizzle a simple powdered sugar glaze over the top for extra sweetness.

Add chopped pecans or walnuts to the crumb topping for extra crunch.

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