Description
Whip up a Rustic Autumn Pumpkin Spice Crumble Cake in 30 minutes. Warm spices, tender cake, crunchy crumble. Perfect for fall or a quick sweet treat.
Ingredients
Scale
- Wet Ingredients for Cake:
- 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
- 1 large egg, room temperature
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (120ml) milk (whole milk preferred)
- Dry Ingredients for Cake:
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Crumble Topping:
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (56g) unsalted butter, cold and cubed
- Flavor Boosters (Spices):
- 1 teaspoon ground cinnamon (for cake)
- 1/2 teaspoon ground nutmeg (for cake)
- 1/4 teaspoon ground ginger (for cake)
- 1/8 teaspoon ground cloves (for cake)
- 1/2 teaspoon ground cinnamon (for crumble)
- 1/4 teaspoon ground nutmeg (for crumble)
Instructions
- Prep Your Oven & Pan:: First things first, let’s get that oven ready! Preheat it to 350°F (175°C) and grab an 8×8 inch baking pan. Give it a good grease and flour, or line it with parchment paper for easy removal. Trust me, nothing’s worse than a beautiful cake stuck to the bottom of the pan – I’ve been there, scraping away sadly. This little step saves a lot of heartache and ensures your Autumn Pumpkin Spice Crumble Cake slides right out.
- Whisk Dry Ingredients:: In a big mixing bowl, toss in your flour, granulated sugar, baking powder, baking soda, and salt. Give them a good whisk until they’re all friendly and combined. This is where I always make sure there are no lumps; it just makes for a smoother batter. I usually take a deep breath here, inhaling the faint floury scent, knowing the magic is about to happen for this Pumpkin Spice Crumble Cake.
- Combine Wet Ingredients:: In a separate, smaller bowl, mix your pumpkin puree, egg, vegetable oil, and milk. Whisk it until it’s lovely and smooth. You want everything fully incorporated here; no streaks of egg yolk, please! This mix smells so earthy and sweet already, hinting at the delicious Autumn Pumpkin Spice Crumble Cake to come. I love watching the vibrant orange of the pumpkin come alive.
- Mix Batter Gently:: Pour the wet ingredients into the dry ingredients. Now, here’s the trick: mix just until combined. Overmixing is the enemy of a tender cake! A few lumps are totally okay, honestly. I always tell myself, ‘less is more’ in this step. You’ll see the batter transform into this beautiful, thick, spiced concoction, ready to become a Rustic Autumn Pumpkin Spice Crumble Cake.
- Make the Crumble Topping:: In another bowl (yes, more bowls, I know!), combine the flour, brown sugar, and those lovely autumn spices: cinnamon, nutmeg, ginger, and cloves. Now, cut in the cold butter using a pastry blender or your fingertips until it resembles coarse crumbs. This is where the texture magic happens for your Autumn Pumpkin Spice Crumble Cake. Don’t let the butter get too warm, or your crumble will be sad and flat!
- Assemble & Bake Your Autumn Pumpkin Spice Crumble Cake:: Pour the cake batter into your prepared pan, spreading it evenly. Then, generously sprinkle that glorious crumble topping all over the batter. Pop it into the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden and bubbly, and your kitchen will smell like pure autumn heaven. Let it cool a bit before slicing; it’s hard, I know, but worth it!