Gooey Pumpkin Crumble Cake
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
- 1/2 cup brown sugar (for crumble topping)
- 1/3 cup all-purpose flour (for crumble topping)
- 1/4 cup unsalted butter, cold and cubed (for crumble topping)
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan.
2. In a large bowl, whisk together 1 cup flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, mix pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. In a small bowl, prepare the crumble topping by combining 1/2 cup brown sugar and 1/3 cup flour. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in chopped pecans if using.
6. Pour the batter into the prepared pan and evenly sprinkle the crumble topping over the batter.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs.
8. Allow the cake to cool in the pan for at least 20 minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use canned pumpkin puree for consistent moisture and flavor in the cake.
For extra crunch, toast the pecans before adding them to the crumble topping.