Description
A moist pumpkin cake with a buttery crumble topping, perfect for fall.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the crumble: 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, cold and cubed
- 1 teaspoon pumpkin pie spice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Beat in eggs one at a time, then stir in vanilla.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix until just combined.
- Pour batter into prepared pan.
- Make the crumble: In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Sprinkle crumble evenly over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste. For extra flavor, add a cream cheese glaze.