Description
A moist and delicious pumpkin spice cake topped with a buttery crumb topping, perfect for fall gatherings.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup flour (for crumb topping)
- 1/2 cup brown sugar (for crumb topping)
- 1/2 cup unsalted butter, melted (for crumb topping)
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and prepare a 9-inch square baking pan with parchment paper or non-stick spray.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the pumpkin puree, milk, vanilla extract, and melted butter. Gradually mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan.
- For the crumb topping, mix together the flour and brown sugar. Add the melted butter and use a fork to combine until large crumbs form. Sprinkle the crumb mixture evenly over the cake batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
You can customize the seasonings to taste.