Pumpkin Spice Crumb Cake Recipe – Step by Step Guide:- If you follow this enticing recipe for Pumpkin Spice Crumb Cake, you will be able to enjoy in the hearty and reassuring flavours that are associated with the autumn season. This cake is overflowing with warm spices and topped with a buttery crumb topping, making it a wonderful choice for breakfast, lunch, or dessert.
Pumpkin Spice Crumb Cake Recipe – Step by Step Guide
It is moist and flavourful, and it is perfect for any of these occasions. Whether you are hosting a gathering or simply treating yourself to something special, this festive delicacy is sure to put a smile on the face of absolutely everyone who comes into contact with it.
Ingredients
For the Cake:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Also see : Easy Italian Lentil Soup Recipe – Learn with Experts
Instructions
A temperature of 175 degrees Celsius (350 degrees Fahrenheit) should be set in your oven. Both a 9×9-inch baking pan and a dusted baking pan should be prepared. Using a whisk, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a basin of medium size.
Whisk the ingredients together until they are completely combined. In a large bowl, you should combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk. Then, you should mix all of these ingredients together until they are fully smooth.
Maintain a calm and steady pace while incorporating the dry ingredients into the wet ingredients until they are almost entirely mixed into the mixture. Be careful not to combine the components too much. Following the preparation of the baking pan, pour the batter into the pan and spread it out in a layer that is consistent throughout.
For the Crumb Topping:
Flour, granulated sugar, brown sugar, and cinnamon should be mixed together in a small bowl. After the butter has melted, pour it over the dry ingredients and mix it until it becomes crumbly.
On top of the cake batter that is already in the pan, evenly distribute the crumb topping. Bake for thirty-five to forty minutes, or until a toothpick should come out clean when put into the centre of the cake. The cake should be allowed to cool for ten minutes in the pan before being transferred to a wire rack to finish cooling entirely.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Total Fat: 14 g
- Saturated Fat: 3 g
- Cholesterol: 40 mg
- Sodium: 280 mg
- Total Carbohydrates: 36 g
- Dietary Fiber: 1 g
- Sugars: 21 g
- Protein: 3 g
Tips
It is absolutely necessary to make use of pumpkin puree rather than pumpkin pie filling while you are creating this meal. If you want the flavour of the spices to be more intense, feel free to vary the amount of cinnamon, nutmeg, cloves, and ginger that you use in accordance with your own personal preferences.
It is important to avoid over mixing the batter because doing so can result in a cake that is dense. Stir the ingredients until they are almost entirely absorbed into the mixture.
Any leftovers can be kept in an airtight jar at room temperature for up to three days so long as they are not removed. On the other hand, they can be kept in the refrigerator for up to a week while they are being stored.
FAQ
Q.1) Can I use fresh pumpkin instead of canned pumpkin puree?
You are free to use fresh pumpkin puree if that is what you would prefer. Take a small pumpkin and roast or boil it until it becomes soft, and then purée the flesh until it is completely smooth.
Q.2) Can I freeze this cake?
It is possible to freeze the cake for a period of up to three months. Before placing it in the freezer, make sure it is secured with plastic wrap and aluminium foil. Before serving, allow the food to defrost in the refrigerator for a full night.
Q.3) Can I omit the crumb topping?
Unquestionably! With or without the crumb topping, the cake will still be wonderful. The crumb topping gives more flavour and texture to the cake. Bake the cake without adding the crumb topping; it will turn out perfectly.
Q.4) Can I substitute the vegetable oil with another type of oil?
To answer your question, yes, you can use melted butter or coconut oil as a substitute for vegetable oil. Take into consideration that this can result in a little change in the flavour of the cake.
