Pumpkin Spice Crumble Cake with Glaze: A Must-Try Delight!
A deliciously moist pumpkin spice cake topped with a crunchy crumble and a sweet glaze, perfect for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 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
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup cold butter
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- In a separate bowl, mix brown sugar, oats, and cold butter until crumbly to make the crumble topping.
- Pour the cake batter into the prepared pan and sprinkle the crumble topping evenly over the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze by mixing powdered sugar and milk until smooth.
- Once the cake is done, let it cool for 10 minutes before drizzling the glaze on top.
Notes
- For a richer flavor, add chopped nuts to the crumble topping.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg