Description
A delightful pumpkin crumb cake that combines the flavors of fall with a delicious crumb topping, perfect for any autumn gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup rolled oats
- ½ cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- In a separate bowl, combine the rolled oats, chopped nuts, and a bit of flour with melted butter to create the crumb topping.
- Sprinkle the crumb topping over the batter in the pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Enjoy your fall bliss!
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: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg