When the cool autumn winds start to blow, there’s nothing quite as cozy as a delicious slice of Pumpkin Crumb Cake. Perfect for Thanksgiving feasts, morning coffees or just some random sweet cravings, this Pumpkin Crumb Cake recipe will delight your palette. Rich, moist, and packed with warm, spicy flavors, this cake is a symphony of autumnal joy in every bite.
My recipe for Pumpkin Crumb Cake combines traditional pumpkin flavors with a crispy, crumbly topping that’s to die for. It’s the ultimate dessert to share with your loved ones. So, why wait? Strap on your aprons, it’s time to ‘fall into flavour’ with this wonderful recipe!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10
- Yield: 1 cake
Without further ado, let’s get your kitchen smelling like a sweet autumn morning!
Ingredients & Equipment You’ll Need
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 cup unsalted butter
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice
You’ll also need a standard size cake pan and mixer for this recipe. The pumpkin puree adds a dense, moist texture to the cake, while the pumpkin pie spice gives it that classic holiday flavor. Substitute with sweet potatoes if you can’t get your hands on pumpkin.
How To Make Pumpkin Crumb Cake
- Preheat your oven to 350��F (175��C) and grease your cake pan.
- In a large bowl, beat together the butter, sugar, and eggs until creamy. Stir in the pumpkin puree and vanilla extract.
- In a separate bowl, combine the flour and pumpkin pie spice. Gradually add this to the pumpkin mixture, mixing just until incorporated.
Tips For The Best Results
- For a crunchier topping, add some chopped pecans or walnuts to the crumble.
- Use freshly grated nutmeg for a richer spice flavor in the cake.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze individual slices wrapped in plastic wrap for up to a month.
Frequently Asked Questions
Q: Can I substitute the pumpkin puree with something else?
A: Yes, you can use sweet potato puree as a substitute for pumpkin puree.
Q: Can I make this recipe Gluten-Free?
A: You can use gluten-free flour as a substitute for regular flour, but the texture might be slightly different.
Q: Can I use pre-made pumpkin spice?
A: Absolutely! It’s a convenient and time-saving option.
Q: Can I freeze the cake for later?
A: Yes! Just make sure to individually wrap slices before freezing them.
Q: Can I add fruits to this cake?
A: Yes, adding fruits like apples would give a nice crunch to the cake.
Nutritional Facts of Pumpkin Crumb Cake
Each serving of Pumpkin Crumb Cake contains approximately 350 calories, 15 grams of fat, 48 grams of carbohydrates, and 6 grams of protein.
So, there you have it – a delectable recipe for Pumpkin Crumb Cake. Remember, baking is all about the joy of creating something delightful from simple ingredients. So, enjoy the process as much as, if not more than, the delightful end result!
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