Description
A delightful pumpkin crumb cake that combines the flavors of fall with a crumbly topping, perfect for any autumn gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spread the batter evenly in the prepared baking pan.
- In a separate bowl, combine brown sugar, oats, and nuts (if using) to create the crumb topping.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, consider adding chocolate chips or dried cranberries to the batter.
- This cake can be stored in an airtight container for up to 3 days.
- Serve warm with a dollop of whipped cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg