Pumpkin Crumble Cake
It doesn't have to be the fall season to enjoy this pumpkin cake! The pumpkin keeps it nice and moist while the crumble adds a nice crunch to an otherwise soft cake.
Pumpkin Crumble Cake
Cake:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pumpkin pie spice
½ cup canola oil
2 large eggs
¼ cup light brown sugar
½ cup white sugar
1 cup pumpkin puree
Crumble:
2 ½ tablespoons salted butter, melted
¼ cup all-purpose flour
¼ cup light brown sugar
½ cup chopped pecans
¼ teaspoon salt
Glaze:
â…” cup powdered sugar
2 ½ tablespoons heavy cream
1 teaspoon vanilla extract
In a small bowl whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a medium-sized mixing bowl whisk oil, eggs, brown sugar, and white sugar.
Add pumpkin whisk until combined.
Dump dry ingredients into the pumpkin mixture and whisk until just combined.
Pour the pumpkin batter into a prepared 8-inch cake pan. Set aside.
In a small bowl use a spatula to stir crumble ingredients until combined.
Use your fingers to sprinkle crumble over the top of the batter.
Bake at 350 degrees for 30-35 minutes. Allow to cool.
In a small bowl whisk powdered sugar, cream, and vanilla until smooth. Transfer to a small zipper bag. Snip a small corner and drizzle over the crumb cake.Â
Serve. Store leftovers in an airtight container.