Imagine a dessert that captures the essence of fall in every single bite - warm, spicy, and utterly comforting. This Pumpkin Crumb Snack Cake isn't just another recipe; it's a culinary experience that will transform your kitchen into a cozy autumn haven. With its rich pumpkin base, aromatic spices, and decadent crumb topping, this cake promises to become your new seasonal obsession that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup canned pumpkin
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray or butter to prevent the cake from sticking.
- In a large mixing bowl, combine 1 cup of canned pumpkin, 1 cup of granulated sugar, and ½ cup of vegetable oil. Mix well until the ingredients are fully incorporated and smooth.
- Add 2 large eggs to the mixture and beat until the eggs are well blended into the pumpkin mixture. This will add moisture and richness to the cake.
- In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. This will be your dry mixture.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in ½ cup of chopped pecans into the batter for added texture and flavor.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- In a small bowl, combine ½ cup of brown sugar and a pinch of cinnamon. Sprinkle this mixture evenly over the top of the batter to create a crumbly topping.
- Place the baking pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Cut the pumpkin crumb snack cake into squares and serve warm or at room temperature. Enjoy your delicious treat!
Tips
- Use fresh spices: Ensure your cinnamon and nutmeg are recently purchased for maximum flavor intensity.
- Don't overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender.
- Check for doneness: A toothpick inserted in the center should come out clean, but not bone-dry.
- Room temperature ingredients: Allow eggs and other refrigerated items to sit at room temperature for better mixing.
- Storage hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Optional enhancement: Consider adding a light cream cheese glaze or dusting of powdered sugar for extra indulgence.
- Nut alternatives: If pecans aren't your preference, try walnuts or omit nuts entirely.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: g
Cholesterol: 35mg
