Description
A moist and tender pumpkin cake topped with a generous, buttery spiced crumb topping. Perfect for a cozy fall breakfast or dessert.
Ingredients
Scale
For the Crust:
- For the Crumb Topping: 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- For the Cake: 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan.
- Make the crumb topping: In a medium bowl, whisk together 1 cup flour, 1/2 cup brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until large, moist crumbs form. Set aside.
- Make the cake: In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, pumpkin puree, oil, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the prepared pan and spread evenly.
- Sprinkle the crumb topping evenly over the batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan before serving.
Notes
You can customize the seasonings to taste.