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To make a delicious pumpkin crumb cake, you need simple and fresh ingredients. This cake is moist, flavorful, and perfect for fall. The crumb topping adds a delightful crunch on top. You’ll find the full recipe below. Here’s what you need for the cake itself: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract These ingredients create the soft, rich base of the cake. The pumpkin gives it a warm, cozy flavor that you will love. For a twist, consider these optional add-ins: - 1 cup brown sugar (packed) - 1/2 cup rolled oats - 1/2 cup chopped walnuts The brown sugar adds sweetness and depth. Rolled oats bring texture, while walnuts add crunch. You can mix and match these to fit your taste. Enjoy creating your perfect pumpkin crumb cake! First, gather your cake tools. You need a mixing bowl, a whisk, and a 9x13 inch baking dish. Preheat your oven to 350°F (175°C). Grease the baking dish well to prevent sticking. This step is key for a smooth release. In a large mixing bowl, add the dry ingredients. Measure out 2 cups of all-purpose flour. Then, include 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Next, add 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Whisk these together until they are mixed well. This creates a base full of flavor. In another bowl, mix the wet ingredients. Pour in 1 cup of canned pumpkin puree. Add 1/2 cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth. This mix adds moisture and richness to your cake. Now, fold the wet mix into the dry ingredients. Do this slowly. You want to combine them without overmixing. The batter should be thick but smooth. Next, pour this pumpkin batter into your greased baking dish. Spread it evenly with a spatula. This ensures each bite is delicious. In a separate bowl, prepare the crumb topping. Mix 1 cup of packed brown sugar, 1/2 cup of rolled oats, and 1/2 cup of chopped walnuts if you like. Cut in 1/4 cup of cold butter until it looks like coarse crumbs. Sprinkle this topping over your pumpkin batter evenly. Bake in your preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. Let it cool in the pan for about 10 minutes before cutting into squares. Enjoy the rich flavors of your pumpkin crumb cake! For the full recipe, check out the details above. To make your pumpkin crumb cake moist, use fresh ingredients. Canned pumpkin is great, but check your can’s date. Mixing the batter too much can make it dry. Be gentle when folding in wet and dry ingredients. Also, oil helps keep the cake moist. Use the full 1/2 cup of vegetable oil for the best results. For the crumb topping, cold butter is key. Cut the butter into the dry mix until it looks like coarse crumbs. You want to see little bits of butter. This will melt in the oven and create great texture. Adding oats gives a nice chew. If you like nuts, chop some walnuts for extra crunch. One common mistake is overbaking the cake. Keep an eye on the timer and check with a toothpick. If it comes out clean, the cake is ready. Another mistake is not letting the cake cool long enough. It’s best to wait 10 minutes before cutting. This helps the cake set and keeps it from falling apart. For the full recipe, refer to the main section. {{image_2}} You can make this pumpkin crumb cake gluten-free. Replace all-purpose flour with a gluten-free blend. Look for one that works well in baking. Also, check that your baking powder is gluten-free. This way, everyone can enjoy a slice! To boost the flavor, add extra spices. Try increasing the cinnamon or adding ginger. You might also add chocolate chips or raisins for a sweet twist. These small changes can make your cake even more delightful. Seasonal ingredients can brighten your cake. In the fall, toss in some chopped apples or pears. In winter, add cranberries for a tart bite. Fresh spices like nutmeg or cardamom can also give it a festive feel. Mix it up each season to keep it exciting. After baking, let your pumpkin crumb cake cool. Once cool, cover it tightly with plastic wrap or foil. Store it in the fridge for up to five days. This keeps the cake moist and fresh. For best taste, eat it within three days. If you want to save some for later, freezing works well. First, cut the cake into pieces. Wrap each piece in plastic wrap. Then place them in a freezer bag or an airtight container. You can freeze the cake for up to three months. When ready to eat, let it thaw in the fridge overnight. To reheat, take a slice out of the fridge or freezer. If it’s frozen, let it thaw first. Preheat your oven to 350°F. Place the slice on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave for a quick fix. Heat for 15-20 seconds, but don’t overdo it. This dessert is best served warm for that cozy, flavorful bite. Yes, you can use fresh pumpkin. First, cook your pumpkin by steaming or roasting it. Once soft, scoop out the flesh and blend it until smooth. This will create a fresh pumpkin puree. Keep in mind that fresh pumpkin may have a different moisture content than canned. Adjust your recipe accordingly. Fresh pumpkin adds a great taste and makes the cake feel homemade. The cake is done when a toothpick inserted in the center comes out clean. You should also see a golden brown color on top. The edges may pull away from the pan slightly. If it’s still wet, bake it for a few more minutes. Keep an eye on it to avoid overbaking. Yes, you can make this cake ahead of time. Bake it, cool it, and then store it in an airtight container. You can keep it at room temperature for a few days or refrigerate it for up to a week. If you want to freeze it, wrap it well in plastic wrap and foil. Thaw it in the fridge before serving. For serving, I love dusting the cake with powdered sugar. You can also add a dollop of whipped cream. Another idea is to serve it warm with vanilla ice cream. This cake pairs well with a hot cup of coffee or tea. You can enjoy it for breakfast, dessert, or as a snack. Check out the Full Recipe for more ideas! You now have a complete guide for making pumpkin crumb cake. We covered essential ingredients, step-by-step instructions, and handy tips for perfect results. Don’t forget to try the variations for a unique twist. Follow the storage tips to keep your cake fresh and delicious. Remember, baking is fun! Learn from your mistakes, and enjoy the process. With practice, you’ll master this recipe and impress everyone with your baking skills.

Pumpkin Crumb Cake

Indulge in the warm flavors of autumn with this easy Pumpkin Crumb Cake recipe! This delightful dessert combines pumpkin puree, spices, and a delicious crumb topping for the perfect treat. Learn how to whip up this cozy cake in under an hour, making it ideal for gatherings or a comforting night in. Click through for the full recipe and tips to elevate your baking game today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup canned pumpkin puree

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 cup brown sugar (packed)

1/2 cup rolled oats

1/2 cup chopped walnuts (optional)

1/4 cup cold butter (for crumb topping)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

      In another bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

        Gradually fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.

          In a separate bowl, combine the brown sugar, rolled oats, and chopped walnuts (if using). Cut in the cold butter until the mixture resembles coarse crumbs.

            Pour the pumpkin batter into the prepared baking dish and spread it evenly.

              Sprinkle the crumb topping over the pumpkin batter evenly.

                Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.

                  Allow the cake to cool in the pan for about 10 minutes before slicing into squares.

                    Prep Time: 20 min | Total Time: 1 hr | Servings: 12

                      - Presentation Tips: Serve warm or at room temperature, dusted with powdered sugar, and accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch.