Description
A warm and moist spiced cake featuring pumpkin puree and a delightful crumble topping, perfect for autumn.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (melted)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a large bowl, whisk together the dry ingredients: flour, brown sugar, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger.
- In another bowl, whisk together the wet ingredients: melted butter, pumpkin puree, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry mixture and gently stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let cool for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Dust with powdered sugar or cream cheese frosting for presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg