Description
A moist pumpkin cake topped with a spiced crumb topping. Perfect for fall or any time you crave warm spices.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup flour (for crumb topping)
- 1/4 cup brown sugar (for crumb topping)
- 1/4 cup granulated sugar (for crumb topping)
- 1 tsp cinnamon (for crumb topping)
- 1/4 cup melted butter (for crumb topping)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a bowl.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract.
- Combine wet and dry ingredients. Stir until just mixed.
- Spread batter into the prepared pan.
- Make the crumb topping by mixing flour, brown sugar, granulated sugar, cinnamon, and melted butter.
- Sprinkle crumb topping evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use canned or homemade pumpkin puree.
- Do not overmix the batter to keep the cake tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg