Pumpkin Crumb Cake

$- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup chopped pecans or walnuts - ½ cup crumb topping To create this delightful Pumpkin Crumb Cake, gather all the ingredients listed. Each ingredient plays a key role in bringing flavor and texture to your cake. The main ingredients form a moist base. The pumpkin puree ensures a rich taste and keeps the cake soft. The sugars add sweetness, while the oil helps it stay tender. Don’t forget the eggs; they bind everything together. The vanilla extract rounds out the flavor profile. Next, the dry ingredients add lift and spice. Baking powder and baking soda create that perfect rise. Salt enhances the flavors, and the spices fill your kitchen with fall aromas. Ground cinnamon, nutmeg, and ginger bring warmth and depth. Finally, you can add optional ingredients for extra texture. Chopped nuts add crunch, while the crumb topping gives a sweet, crispy finish. Together, these ingredients create a cake that is both comforting and festive. It’s perfect for gatherings or a quiet night in! - Preheat the Oven: Set your oven to 350°F (175°C). - Grease the 9x9 inch baking pan with butter or oil. - Combine flour, brown sugar, and cinnamon in a small bowl. - Add melted butter to the mix. - Stir until the mixture looks crumbly, then set it aside. - In a large bowl, whisk the pumpkin puree, vegetable oil, eggs, and vanilla extract. - In another bowl, sift together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. - Gradually add the dry mix to the wet mixture. - Stir gently until everything is just combined. - If you want, fold in chopped pecans or walnuts for added crunch. - Pour the batter into your prepared pan and spread it evenly. - Sprinkle the crumb topping over the batter. - Bake for 30-35 minutes. Check if it’s done by sticking a toothpick in the center. If it comes out clean, your cake is ready! How to know when the cake is done: You can test if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready. The edges should also pull away from the pan slightly. This method helps ensure a moist, fluffy cake. Importance of cooling before slicing: Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Cooling helps the cake set. If you slice it too soon, it may crumble and fall apart. Serving suggestions and embellishments: Cut the cake into squares and place them on a decorative plate. Dust them lightly with powdered sugar for a lovely touch. You can also sprinkle some cinnamon on top for extra flavor. Ideal accompaniments: Serve the cake with a dollop of whipped cream. This adds a creamy texture that pairs well with the soft cake. You can also add a scoop of vanilla ice cream for a delightful contrast. How to prepare in advance for gatherings: You can make this cake a day ahead. Just bake it, let it cool completely, and store it in an airtight container. This saves time and keeps the cake fresh for your guests. Best practices for reheating: To reheat the cake, you can use a microwave or an oven. If using a microwave, heat for about 10-15 seconds per slice. For the oven, preheat to 350°F (175°C) and heat wrapped in foil for about 10 minutes. This keeps the cake moist and warm. {{image_2}} You can make your pumpkin crumb cake even better! Try adding spices like cloves or allspice. These spices give the cake a warm, cozy flavor. You might also want to mix in some chocolate chips. The sweet chocolate pairs well with pumpkin. It adds a fun twist to each bite. If you need a gluten-free version, it’s easy! You can use gluten-free flour instead of regular flour. Just make sure to check the package for the right amount. Some gluten-free flours absorb more liquid. You may need to adjust the liquid in the recipe slightly. Want to make this cake vegan? You can replace the eggs with flaxseed meal or applesauce. Use one tablespoon of flaxseed meal mixed with three tablespoons of water for each egg. For the dairy, swap regular milk with almond or oat milk. These changes keep the flavor while making it plant-based. Each of these variations lets you enjoy pumpkin crumb cake your way! To keep your Pumpkin Crumb Cake fresh, store it in an airtight container. Place it in the fridge. The cake will stay good for about five days. The flavors may deepen over time, making each slice even better. If you want to save some for later, freezing is a great option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, put it in a freezer-safe bag or container. This keeps out air and prevents freezer burn. You can freeze it for up to three months. To thaw, move the cake to the fridge overnight. When you're ready to enjoy your cake again, you can reheat it. The microwave is quick, but it can make the cake a bit soggy. Instead, try reheating in the oven. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and heat for about 10-15 minutes. This way, the crumb topping stays crisp, and the cake warms evenly. Enjoy each bite as if it were fresh out of the oven! I love serving Pumpkin Crumb Cake in a fun way. Cut it into squares and place them on a decorative plate. A light dusting of powdered sugar adds a nice touch. You can also sprinkle some cinnamon on top for extra flavor. For a special treat, add a dollop of whipped cream on the side. This makes it look fancy and tastes great. Yes, you can use fresh pumpkin! Start by roasting a small pumpkin. Cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast it at 350°F for about 45 minutes. Once cooled, scoop out the flesh and mash it until smooth. This fresh pumpkin puree works well in the recipe and adds a nice flavor. To keep your Pumpkin Crumb Cake fresh, first let it cool completely. Then, wrap it tightly in plastic wrap or foil. Store it in the fridge for up to five days. If you want to keep it longer, you can freeze it. Just cut it into squares and place them in an airtight container. It will last for about three months in the freezer. Thaw it in the fridge when you're ready to enjoy! This Pumpkin Crumb Cake is a simple yet delicious treat you can make today. We covered the key ingredients, from the main components to optional add-ins that add crunch. You learned step-by-step instructions for baking and tips for perfecting your cake. Remember, you can customize flavors and make it gluten-free or vegan too. Enjoy your cake warm with whipped cream or at room temperature. Making this cake is fun and rewards you with tasty bites. Let's get baking!$

Indulge in the heartwarming flavors of fall with this irresistible Pumpkin Crumb Cake! Combining rich pumpkin puree, warm spices, and a delicious crumb topping, this cake is perfect for any occasion. Made with simple ingredients and ready in just 50 minutes, it's an easy treat your family will love. Click through to discover the full recipe and impress your guests with this delightful dessert!

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Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup chopped pecans or walnuts (optional)

½ cup crumb topping (see below for recipe)

Crumb Topping Ingredients:

½ cup all-purpose flour

½ cup brown sugar, packed

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.

Make the Crumb Topping: In a small bowl, combine ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and melted butter. Mix until crumbly and set aside.

Prepare the Cake Batter: In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until completely blended.

Mix Dry Ingredients: In another bowl, sift together 1 ½ cups flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Combine Wet and Dry: Gradually add the dry ingredients into the pumpkin mixture, stirring gently until just combined. If using, fold in chopped pecans or walnuts.

Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping over the batter.

Cook Until Golden: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 9 squares

- Presentation Tips: Cut the cake into squares and dust with powdered sugar. Serve on a decorative plate, garnished with a sprinkle of cinnamon or a dollop of whipped cream on the side. Enjoy your delicious Pumpkin Crumb Cake!