Autumn Pumpkin Spice Crumble Cake
Ingredients:
For the Crumble Topping:
1 cup all-purpose flour
1 cup packed light brown sugar
1 tsp ground cinnamon
tsp ground nutmeg
tsp salt
cup unsalted butter, cold and cubed
For the Pumpkin Spice Cake:
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
tsp ground ginger
tsp ground nutmeg
tsp ground cloves
1 cups pumpkin puree not pumpkin pie filling
cup vegetable oil
2 cups granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup buttermilk or milk with 1 tsp lemon juice/vinegar
For the Vanilla Drizzle:
1 cup powdered sugar
2 tbsp milk
tsp vanilla extract
Instructions:
Prepare the Crumble Topping: Preheat the oven to 350F 175C and grease a 9×9-inch or 9×13-inch pan. In a bowl, whisk together flour, brown sugar, cinnamon, nutmeg, and salt. Cut in cold butter until crumbly. Set aside.
Make the Pumpkin Spice Cake: In a large bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In another bowl, mix pumpkin puree, oil, and sugar until smooth. Add eggs one at a time, then stir in vanilla. Gradually mix in dry ingredients, alternating with buttermilk.
Assemble & Bake: Pour batter into the pan and spread evenly. Top with crumble, gently pressing down. Bake for 30-35 minutes for a 9×9 pan 20-25 minutes for a 9×13 until a toothpick comes out with a few moist crumbs. Cool slightly in the pan.
Prepare the Vanilla Drizzle: In a bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake.
Serve & Enjoy: Slice and serve warm or at room temperature, enjoying the cozy flavors of fall!