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Pumpkin Crumb Cake Delightful Fall Treat Recipe

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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon salt - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 cup canned pumpkin puree - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 cup chopped walnuts (optional) - 1 cup crumb topping I use all-purpose flour for this cake. It gives the right texture. You can also use whole wheat flour for a healthier twist. I recommend regular granulated sugar for sweetness. Brown sugar adds moisture and a hint of caramel flavor. Both work great together. If you want to avoid gluten, use a gluten-free flour blend. This will keep the cake tasty. For a vegan option, replace eggs with flax eggs or applesauce. You can also swap vegetable oil with melted coconut oil. This adds a nice flavor, too. If you want a nut-free cake, simply skip the walnuts. How to Preheat the Oven Set your oven to 350°F (175°C). This temperature ensures your cake bakes evenly and rises well. Greasing the Baking Pan Use a 9x13-inch pan for this recipe. Coat the bottom and sides with vegetable oil or butter. This step helps the cake release easily after baking. In a large bowl, combine the dry ingredients. Sift together 2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. Mixing well helps distribute the leavening agents evenly. In another bowl, whisk together the wet ingredients. Mix 1 cup of granulated sugar with ½ cup of brown sugar. Then add 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and creamy. If you like nuts, fold in 1 cup of chopped walnuts. Use a spatula to gently mix them in. This adds a nice crunch and flavor to your cake. To make the crumb topping, combine 1 cup of flour with ½ cup of brown sugar. Then, add ½ cup of melted butter. Mix until it forms a crumbly texture. This topping adds a sweet, crunchy layer to your cake. Pour the batter into your greased pan. Spread it evenly across the bottom. Sprinkle the crumb topping over the batter. Bake in the oven for 35-40 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean when the cake is ready. Once baked, let the cake cool in the pan for at least 10 minutes. This cooling period helps it set. For serving, slice it into squares. Dust with powdered sugar and add a dollop of whipped cream or a scoop of vanilla ice cream if you want. A sprinkle of cinnamon gives it an extra touch. Enjoy your delightful fall treat! To keep your pumpkin crumb cake moist, use canned pumpkin puree. This adds rich flavor and moisture. You can also add extra oil or a bit of yogurt to the batter. Each of these tricks helps keep your cake soft and tender. To boost the flavor, try adding spices like ginger or allspice. A teaspoon of vanilla extract adds depth. You can also mix in chocolate chips or dried cranberries for a sweet twist. These small changes can make a big difference in taste! One common mistake is overmixing the batter. Mix just until combined to avoid a tough cake. Make sure to check your oven temperature as well. An oven that is too hot can dry out your cake. Finally, don’t skip the toothpick test. If it comes out clean, your cake is ready! {{image_2}} You can switch nuts in this recipe for a fun twist. Try pecans or almonds instead of walnuts. Each nut brings a different flavor and crunch. You can also skip the nuts if you prefer a nut-free treat. For toppings, consider adding shredded coconut or seeds like sunflower for extra texture. If you need a gluten-free version, it’s easy to adapt this recipe. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend has xanthan gum to help with texture. The taste will still be great, and everyone can enjoy it! To change things up with seasonal flavors, add mix-ins like chocolate chips or dried cranberries. Chocolate chips add sweetness, while cranberries give a nice tartness. You can also fold in chopped apples or pears for a fruity twist. Don’t be afraid to get creative and make this cake your own! To keep your pumpkin crumb cake fresh, let it cool first. Place it in an airtight container. You can store it at room temperature for about three days. If you want to keep it longer, move it to the fridge. In the fridge, it lasts up to one week. Make sure to wrap it well to avoid drying out. If you want to freeze the cake, slice it first. This makes it easy to grab a piece later. Wrap each slice in plastic wrap tightly. Then, place the wrapped slices in a freezer-safe bag. You can freeze them for up to three months. When you are ready to enjoy, take a slice out and let it thaw in the fridge overnight. To reheat your pumpkin crumb cake, use the oven. Preheat it to 350°F (175°C). Place the cake on a baking sheet. Heat for about 10-15 minutes. You can also use the microwave. Heat individual slices on medium power for about 20-30 seconds. Enjoy your warm cake with a sprinkle of sugar or a scoop of ice cream! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half, remove the seeds, and roast it until soft. After it cools, scoop out the flesh and puree it. Make sure to measure the same amount as the canned pumpkin, which is one cup. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. It should also be slightly firm to the touch. If it’s still wet, bake it for a few more minutes. You can serve pumpkin crumb cake warm or at room temperature. Dust it with powdered sugar for a sweet touch. A dollop of whipped cream adds creaminess. You can also enjoy it with a scoop of vanilla ice cream. A sprinkle of cinnamon on top makes it look great! This blog post covered all you need to know to make a delicious pumpkin crumb cake. We explored the key ingredients, detailed step-by-step instructions, and shared tips for perfecting the cake. I also provided variations and storage methods to suit your needs. Remember, baking is about fun and creativity. Don’t hesitate to try new ingredients and flavors. Enjoy your baking adventure!

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Fall is the perfect time to enjoy a warm slice of pumpkin crumb cake. This delightful treat brings together the cozy flavors of autumn and the sweet crunch of crumb topping. In this post, I’ll guide you through easy steps and share tips to ensure your cake turns out great. Get ready to delight your friends and family with this seasonal favorite! Let’s dive into the ingredients you’ll need.

Ingredients

List of Ingredients

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon cinnamon

– ½ teaspoon nutmeg

– ½ teaspoon salt

– 1 cup granulated sugar

– ½ cup brown sugar, packed

– 1 cup canned pumpkin puree

– ½ cup vegetable oil

– 3 large eggs

– 1 teaspoon vanilla extract

– 1 cup chopped walnuts (optional)

– 1 cup crumb topping

Flour and Sugar Types

I use all-purpose flour for this cake. It gives the right texture. You can also use whole wheat flour for a healthier twist. I recommend regular granulated sugar for sweetness. Brown sugar adds moisture and a hint of caramel flavor. Both work great together.

Alternative Ingredients

If you want to avoid gluten, use a gluten-free flour blend. This will keep the cake tasty. For a vegan option, replace eggs with flax eggs or applesauce. You can also swap vegetable oil with melted coconut oil. This adds a nice flavor, too. If you want a nut-free cake, simply skip the walnuts.

Step-by-Step Instructions

Preparation Steps

How to Preheat the Oven

Set your oven to 350°F (175°C). This temperature ensures your cake bakes evenly and rises well.

Greasing the Baking Pan

Use a 9×13-inch pan for this recipe. Coat the bottom and sides with vegetable oil or butter. This step helps the cake release easily after baking.

Mixing Dry Ingredients

In a large bowl, combine the dry ingredients. Sift together 2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. Mixing well helps distribute the leavening agents evenly.

Combining Wet Ingredients

In another bowl, whisk together the wet ingredients. Mix 1 cup of granulated sugar with ½ cup of brown sugar. Then add 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and creamy.

Folding in Walnuts (Optional)

If you like nuts, fold in 1 cup of chopped walnuts. Use a spatula to gently mix them in. This adds a nice crunch and flavor to your cake.

Making the Crumb Topping

To make the crumb topping, combine 1 cup of flour with ½ cup of brown sugar. Then, add ½ cup of melted butter. Mix until it forms a crumbly texture. This topping adds a sweet, crunchy layer to your cake.

Baking the Cake

Pour the batter into your greased pan. Spread it evenly across the bottom. Sprinkle the crumb topping over the batter. Bake in the oven for 35-40 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean when the cake is ready.

Cooling and Serving Suggestions

Once baked, let the cake cool in the pan for at least 10 minutes. This cooling period helps it set. For serving, slice it into squares. Dust with powdered sugar and add a dollop of whipped cream or a scoop of vanilla ice cream if you want. A sprinkle of cinnamon gives it an extra touch. Enjoy your delightful fall treat!

Tips & Tricks

Ensuring Moistness

To keep your pumpkin crumb cake moist, use canned pumpkin puree. This adds rich flavor and moisture. You can also add extra oil or a bit of yogurt to the batter. Each of these tricks helps keep your cake soft and tender.

Flavor Enhancers

To boost the flavor, try adding spices like ginger or allspice. A teaspoon of vanilla extract adds depth. You can also mix in chocolate chips or dried cranberries for a sweet twist. These small changes can make a big difference in taste!

Common Baking Mistakes to Avoid

One common mistake is overmixing the batter. Mix just until combined to avoid a tough cake. Make sure to check your oven temperature as well. An oven that is too hot can dry out your cake. Finally, don’t skip the toothpick test. If it comes out clean, your cake is ready!

Variations

Alternative Nut and Topping Options

You can switch nuts in this recipe for a fun twist. Try pecans or almonds instead of walnuts. Each nut brings a different flavor and crunch. You can also skip the nuts if you prefer a nut-free treat. For toppings, consider adding shredded coconut or seeds like sunflower for extra texture.

Gluten-Free Adaptation

If you need a gluten-free version, it’s easy to adapt this recipe. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend has xanthan gum to help with texture. The taste will still be great, and everyone can enjoy it!

Seasonal Flavor Additions

To change things up with seasonal flavors, add mix-ins like chocolate chips or dried cranberries. Chocolate chips add sweetness, while cranberries give a nice tartness. You can also fold in chopped apples or pears for a fruity twist. Don’t be afraid to get creative and make this cake your own!

Storage Info

Proper Storage Techniques

To keep your pumpkin crumb cake fresh, let it cool first. Place it in an airtight container. You can store it at room temperature for about three days. If you want to keep it longer, move it to the fridge. In the fridge, it lasts up to one week. Make sure to wrap it well to avoid drying out.

Freezing Instructions

If you want to freeze the cake, slice it first. This makes it easy to grab a piece later. Wrap each slice in plastic wrap tightly. Then, place the wrapped slices in a freezer-safe bag. You can freeze them for up to three months. When you are ready to enjoy, take a slice out and let it thaw in the fridge overnight.

Reheating Tips

To reheat your pumpkin crumb cake, use the oven. Preheat it to 350°F (175°C). Place the cake on a baking sheet. Heat for about 10-15 minutes. You can also use the microwave. Heat individual slices on medium power for about 20-30 seconds. Enjoy your warm cake with a sprinkle of sugar or a scoop of ice cream!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half, remove the seeds, and roast it until soft. After it cools, scoop out the flesh and puree it. Make sure to measure the same amount as the canned pumpkin, which is one cup.

How do I know when the cake is done?

To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. It should also be slightly firm to the touch. If it’s still wet, bake it for a few more minutes.

What can I serve with pumpkin crumb cake?

You can serve pumpkin crumb cake warm or at room temperature. Dust it with powdered sugar for a sweet touch. A dollop of whipped cream adds creaminess. You can also enjoy it with a scoop of vanilla ice cream. A sprinkle of cinnamon on top makes it look great!

This blog post covered all you need to know to make a delicious pumpkin crumb cake. We explored the key ingredients, detailed step-by-step instructions, and shared tips for perfecting the cake. I also provided variations and storage methods to suit your needs.

Remember, baking is about fun and creativity. Don’t hesitate to try new ingredients and flavors. Enjoy your baking adventure!

- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon salt - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 cup canned pumpkin puree - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 cup chopped walnuts (optional) - 1 cup crumb topping I use all-purpose flour for this cake. It gives the right texture. You can also use whole wheat flour for a healthier twist. I recommend regular granulated sugar for sweetness. Brown sugar adds moisture and a hint of caramel flavor. Both work great together. If you want to avoid gluten, use a gluten-free flour blend. This will keep the cake tasty. For a vegan option, replace eggs with flax eggs or applesauce. You can also swap vegetable oil with melted coconut oil. This adds a nice flavor, too. If you want a nut-free cake, simply skip the walnuts. How to Preheat the Oven Set your oven to 350°F (175°C). This temperature ensures your cake bakes evenly and rises well. Greasing the Baking Pan Use a 9x13-inch pan for this recipe. Coat the bottom and sides with vegetable oil or butter. This step helps the cake release easily after baking. In a large bowl, combine the dry ingredients. Sift together 2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. Mixing well helps distribute the leavening agents evenly. In another bowl, whisk together the wet ingredients. Mix 1 cup of granulated sugar with ½ cup of brown sugar. Then add 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and creamy. If you like nuts, fold in 1 cup of chopped walnuts. Use a spatula to gently mix them in. This adds a nice crunch and flavor to your cake. To make the crumb topping, combine 1 cup of flour with ½ cup of brown sugar. Then, add ½ cup of melted butter. Mix until it forms a crumbly texture. This topping adds a sweet, crunchy layer to your cake. Pour the batter into your greased pan. Spread it evenly across the bottom. Sprinkle the crumb topping over the batter. Bake in the oven for 35-40 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean when the cake is ready. Once baked, let the cake cool in the pan for at least 10 minutes. This cooling period helps it set. For serving, slice it into squares. Dust with powdered sugar and add a dollop of whipped cream or a scoop of vanilla ice cream if you want. A sprinkle of cinnamon gives it an extra touch. Enjoy your delightful fall treat! To keep your pumpkin crumb cake moist, use canned pumpkin puree. This adds rich flavor and moisture. You can also add extra oil or a bit of yogurt to the batter. Each of these tricks helps keep your cake soft and tender. To boost the flavor, try adding spices like ginger or allspice. A teaspoon of vanilla extract adds depth. You can also mix in chocolate chips or dried cranberries for a sweet twist. These small changes can make a big difference in taste! One common mistake is overmixing the batter. Mix just until combined to avoid a tough cake. Make sure to check your oven temperature as well. An oven that is too hot can dry out your cake. Finally, don’t skip the toothpick test. If it comes out clean, your cake is ready! {{image_2}} You can switch nuts in this recipe for a fun twist. Try pecans or almonds instead of walnuts. Each nut brings a different flavor and crunch. You can also skip the nuts if you prefer a nut-free treat. For toppings, consider adding shredded coconut or seeds like sunflower for extra texture. If you need a gluten-free version, it’s easy to adapt this recipe. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend has xanthan gum to help with texture. The taste will still be great, and everyone can enjoy it! To change things up with seasonal flavors, add mix-ins like chocolate chips or dried cranberries. Chocolate chips add sweetness, while cranberries give a nice tartness. You can also fold in chopped apples or pears for a fruity twist. Don’t be afraid to get creative and make this cake your own! To keep your pumpkin crumb cake fresh, let it cool first. Place it in an airtight container. You can store it at room temperature for about three days. If you want to keep it longer, move it to the fridge. In the fridge, it lasts up to one week. Make sure to wrap it well to avoid drying out. If you want to freeze the cake, slice it first. This makes it easy to grab a piece later. Wrap each slice in plastic wrap tightly. Then, place the wrapped slices in a freezer-safe bag. You can freeze them for up to three months. When you are ready to enjoy, take a slice out and let it thaw in the fridge overnight. To reheat your pumpkin crumb cake, use the oven. Preheat it to 350°F (175°C). Place the cake on a baking sheet. Heat for about 10-15 minutes. You can also use the microwave. Heat individual slices on medium power for about 20-30 seconds. Enjoy your warm cake with a sprinkle of sugar or a scoop of ice cream! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half, remove the seeds, and roast it until soft. After it cools, scoop out the flesh and puree it. Make sure to measure the same amount as the canned pumpkin, which is one cup. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. It should also be slightly firm to the touch. If it’s still wet, bake it for a few more minutes. You can serve pumpkin crumb cake warm or at room temperature. Dust it with powdered sugar for a sweet touch. A dollop of whipped cream adds creaminess. You can also enjoy it with a scoop of vanilla ice cream. A sprinkle of cinnamon on top makes it look great! This blog post covered all you need to know to make a delicious pumpkin crumb cake. We explored the key ingredients, detailed step-by-step instructions, and shared tips for perfecting the cake. I also provided variations and storage methods to suit your needs. Remember, baking is about fun and creativity. Don’t hesitate to try new ingredients and flavors. Enjoy your baking adventure!

Pumpkin Crumb Cake

Indulge in the flavors of fall with this delicious pumpkin crumb cake recipe! Perfectly spiced and topped with a delightful crumb topping, it's the ideal treat for cozy gatherings or a sweet afternoon snack. Get step-by-step instructions to whip up this moist cake with canned pumpkin, warm spices, and optional walnuts for a satisfying crunch. Click through to explore the recipe and bring the warmth of autumn to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar, packed

1 cup canned pumpkin puree

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 cup chopped walnuts (optional)

1 cup crumb topping (see instructions)

Instructions
 

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

    In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until well combined.

        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using walnuts, fold them in gently.

          Pour the batter into the prepared baking pan, spreading it evenly.

            In a small bowl, mix together the crumb topping ingredients (you can make a simple crumb topping by combining 1 cup of flour, ½ cup of brown sugar, and ½ cup of melted butter until crumbly), and sprinkle it evenly over the batter.

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

                Allow the cake to cool in the pan for at least 10 minutes before slicing.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 12

                    - Presentation Tips: Serve warm, dusted with powdered sugar and a dollop of whipped cream or a scoop of vanilla ice cream on the side. Garnish with a sprinkle of cinnamon for added flair.

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