Name: Pumpkin Spice Cake with Crumble Topping
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8 (estimated)
Ingredients: 150 g pumpkin puree / mashed pumpkin; 150 g butter; 125 g sugar; 175 g plain flour; 1 teaspoon baking powder; 3 eggs; 1 teaspoon pumpkin spice; 1 teaspoon vanilla extract; 50 g brown sugar; 3 tablespoons butter; 50 g plain flour; 30 g chopped nuts; 2-3 tablespoons brown sugar; 1 teaspoon cinnamon powder; 60 g powdered sugar; 1-2 tablespoons milk; 1 teaspoon pumpkin spice (for sprinkling)

Method

10 steps

Prepare the crumble topping: Add all the ingredients for the crumble (50 g plain flour, 3 tablespoons butter, 30 g chopped nuts, 2-3 tablespoons brown sugar, 1 teaspoon cinnamon powder) into a bowl and mix until you get a crumbly texture. Set aside.
Prepare the cake batter: Add all the dry ingredients (175 g plain flour, 1 teaspoon baking powder, 1 teaspoon pumpkin spice) into a bowl and mix well.
Add all the wet ingredients (150 g pumpkin puree, 150 g melted butter, 125 g sugar, 3 eggs, 1 teaspoon vanilla extract) into the dry mixture and whisk for about 20-30 seconds, then give it a mix. Whisk again for about 20-30 seconds, then give a final mix.
Line a baking pan measuring 21x11x6 cm with parchment paper or lightly grease it.
Pour half of the batter into the prepared baking pan.
Sprinkle the brown sugar mixture (2-3 tablespoons brown sugar, 1 teaspoon cinnamon, 1 teaspoon pumpkin spice) evenly over the batter.
Cover with the remaining batter.
Add the crumble topping evenly over the batter.
Bake at 175°C (350°F) for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the icing drip: Mix 60 g powdered sugar with 1-2 tablespoons milk until smooth, then drizzle over the warm cake.

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