This delightful dessert combines the classic flavors of pumpkin and spices, creating a cozy treat that is perfect for chilly nights and festive gatherings.
Ingredients
Scale:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
1 cup pumpkin puree (canned or homemade)
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour (for crumble topping)
½ cup brown sugar, packed (for crumble topping)
½ teaspoon ground cinnamon (for crumble topping)
½ cup unsalted butter, melted (for crumble topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and creamy. Add the pumpkin puree, eggs, and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
In a separate bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Pour in the melted butter and mix until crumbly.
Pour the cake batter into the prepared baking pan, spreading it evenly. Sprinkle the crumble topping generously over the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
