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To make this delicious pumpkin crumb cake, you need these key ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 cup pumpkin puree (canned or fresh) - 3/4 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup brown sugar (packed) - 1 cup rolled oats - 1 teaspoon ground cinnamon (for the crumb topping) - 1/2 cup cold butter (cut into small pieces) These ingredients come together to create a moist, flavorful cake with a crumbly topping. If you want to add more flavor, consider these options: - Chopped nuts like walnuts or pecans - Chocolate chips for a sweet twist - Dried cranberries or raisins for a fruity touch - A sprinkle of cloves for warmth These add-ins can brighten the cake and make it uniquely yours. You can easily adjust this recipe for dietary needs: - Use gluten-free flour instead of all-purpose flour. - Swap vegetable oil with coconut oil for a different flavor. - Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). - Use applesauce instead of sugar for a lower-calorie option. These swaps help ensure everyone can enjoy this delightful dessert. First, set your oven to 350°F (175°C). This temperature is perfect for baking. While the oven heats, grab a 9x13 inch baking dish. Grease it well or line it with parchment paper. This will help you remove the cake easily later. In a large bowl, add 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Next, mix in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt. Use a whisk to blend these ingredients well. This step is key for a good rise and flavor. In another bowl, combine 1 cup of pumpkin puree, 3/4 cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth. Pour this mixture into the dry ingredients. Stir gently until just combined. A few lumps are okay; overmixing can make the cake tough. In a separate bowl, mix 1 cup of brown sugar, 1 cup of rolled oats, and 1 teaspoon of ground cinnamon. Add 1/2 cup of cold butter cut into small pieces. Use your fingers or a pastry cutter to mix until crumbly. This topping will add a sweet crunch to your cake. Pour the batter into your prepared baking dish and spread it evenly. Sprinkle the crumb topping over the batter. Bake in your preheated oven for 30-35 minutes. Check if it's done by inserting a toothpick in the center; it should come out clean. After baking, let the cake cool in the pan for about 15-20 minutes. Then, slice it into squares. Serve warm or let it cool completely. Enjoy your delicious pumpkin crumb cake! To get that perfect crumb topping, use cold butter. Cut the butter into small pieces. Mix it with brown sugar, oats, and cinnamon. Use your fingers or a pastry cutter. You want it to look crumbly. Don’t overwork it; this keeps the topping light and flaky. The mix should have some bigger chunks, too. They bring nice bites of flavor. If you live at a high altitude, you may need to change baking times. Cakes can rise faster at high altitudes. Start checking your cake a bit early. Bake for about 25-30 minutes instead of the full 30-35. Use a toothpick to test doneness. If it comes out clean, your cake is ready. You may also need to add a bit of flour to help with the rise. Serve this cake warm for the best taste. A dusting of powdered sugar makes it look nice. For a special touch, add a dollop of whipped cream or a scoop of vanilla ice cream. You can also pair it with a cup of coffee or tea. This cake is great for breakfast or dessert. Enjoy it with friends and family for a cozy fall treat. {{image_2}} To make a gluten-free version, swap all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. Use the same amount as the recipe states. The texture will still be moist and delicious. Ensure all other ingredients are gluten-free. You can enhance the flavor with nuts or chocolate chips. Chopped walnuts or pecans add a nice crunch. If you love chocolate, add semi-sweet or dark chocolate chips. Mix in about one cup. Add them to the batter before pouring it into the pan. This will create a rich, tasty treat. You can switch up the flavors with seasonal fruits. For an apple version, replace half the pumpkin with applesauce or diced apples. This adds moisture and sweetness. For a carrot crumb cake, substitute pumpkin with grated carrots. Each twist brings a new taste while keeping the crumbly texture. Enjoy these fun changes! To keep your pumpkin crumb cake fresh, let it cool first. Once cool, cover it tightly with plastic wrap or foil. You can also place it in an airtight container. This will help keep it moist and tasty. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing. If you want to save your cake for later, freezing is a great option. First, let the cake cool completely. Then, cut it into squares for easy serving. Wrap each piece tightly in plastic wrap. After that, place the wrapped pieces in a freezer bag. Make sure to remove as much air as possible. Label the bag with the date. You can freeze the cake for up to three months. When you're ready to enjoy your frozen pumpkin crumb cake, take it out of the freezer. Remove the plastic wrap and place it on a plate. Let it thaw in the fridge overnight. You can also reheat slices in the microwave for 15-20 seconds. If you prefer, heat the whole cake in the oven at 350°F (175°C) for about 10-15 minutes. This will bring back its warm, cozy flavor. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Slice the pumpkin, roast it until soft, then mash or blend it. This gives a fresher taste. Keep in mind, fresh pumpkin can be a bit more watery. Adjust the recipe if needed by reducing other liquids. To test if the cake is ready, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, bake a bit longer. The edges will start to pull away from the pan, which is a good sign, too! This cake shines with a dollop of whipped cream. Vanilla ice cream also pairs nicely. For a fun twist, try drizzling caramel sauce on top. You can also serve it with a cup of coffee or tea for a cozy fall treat. Stored properly, pumpkin crumb cake can last up to four days at room temperature. If you want it to last longer, keep it in the fridge for up to a week. For longer storage, freeze it. Wrap it well and it can last up to three months in the freezer. We explored everything you need for a delicious pumpkin crumb cake. You learned about key ingredients, baking steps, and helpful tips. We discussed tasty variations and best ways to store your cake. Remember, finding the right mix enhances flavor and texture. Enjoy your baking and share it with others! A pumpkin crumb cake brings joy, comfort, and warmth to any gathering.

Pumpkin Crumb Cake

Indulge in the ultimate fall treat with this delightful Pumpkin Spice Crumb Cake! Made with simple ingredients like pumpkin puree, cinnamon, and oats, this cake is perfect for cozy gatherings or a sweet afternoon snack. Follow our easy step-by-step recipe to create a deliciously soft cake topped with a crunchy crumb layer. Don’t miss out on this seasonal favorite! Click through to discover how to make it and impress your friends and family!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 cup pumpkin puree (canned or fresh)

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup brown sugar (packed)

1 cup rolled oats

1 teaspoon ground cinnamon (for the crumb topping)

1/2 cup cold butter (cut into small pieces)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper for easy removal.

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

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

        Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

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

            In a separate bowl, combine the brown sugar, rolled oats, and one teaspoon of cinnamon. Add the small pieces of cold butter and use your fingers to mix until crumbly. You can also use a pastry cutter.

              Sprinkle the crumb topping evenly over the pumpkin batter in the baking dish.

                Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

                  Once baked, remove from the oven and let it cool in the pan for about 15-20 minutes.

                    Slice into squares and serve warm, or let it cool completely for later enjoyment.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                        - Presentation Tips: Dust the top with powdered sugar before serving for an elegant touch, and consider serving with a dollop of whipped cream or vanilla ice cream on the side!