This Pumpkin Spice & Pecan Crumb Cake is a cozy, flavorful treat that combines warm fall spices with a buttery pecan crumb topping. It’s perfect for dessert or as an afternoon snack with coffee.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pecan Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter (cold, cubed)
- ½ cup chopped pecans
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate large bowl, combine pumpkin puree, both sugars, vegetable oil, eggs, and vanilla extract. Gradually mix the dry ingredients into the wet ingredients until well combined.
- Make the Pecan Crumb Topping: In another bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Assemble the Cake: Pour the cake batter into the prepared baking dish. Sprinkle the pecan crumb topping evenly over the batter.
- Bake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before slicing.
- Serve and Enjoy: This cake is best served warm and can be topped with whipped cream or vanilla ice cream for extra indulgence.
Tips:
- Add a pinch of allspice for extra warmth in the cake.
- This crumb cake can be stored in an airtight container for up to 3 days.