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–+ servings

Fall Crumble Cake

FallOvenVegetarian
Time :1 hour 10 minutes
Yield :15 servings
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Fall Crumble Cake isn't just named for its crunchy, nutty, buttery, streusel-like topping; it's because once you try it, you'll crumble and melt over how delicious it tastes. The cake itself brings the gentle, fragrant warmth of autumnal flavors in each tender bite, and when combined with the brown sugar of the topping, you can taste the embodiment of the season! Fall Crumble Cake celebrates the changing of the leaves and the harvest in the sweetest way possible. Why not dig in?
Fall Crumble Cake isn't just named for its crunchy, nutty, buttery, streusel-like topping; it's because once you try it, you'll crumble and melt over how delicious it tastes. The cake itself brings the gentle, fragrant warmth of autumnal flavors in each tender bite, and when combined with the brown sugar of the topping, you can taste the embodiment of the season! Fall Crumble Cake celebrates the changing of the leaves and the harvest in the sweetest way possible. Why not dig in?

Ingredients

For the crumb topping:

  • 1 cup regular rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 6 tablespoons butter
  • 1/2 cup pecans or walnuts chopped

For the pumpkin cake:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter melted
  • 2 eggs
  • 1 (15-ounce) can pumpkin

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13-inch baking pan with cooking spray or butter.
  • In a medium-sized bowl, combine the rolled oats, 1/2 cup of the flour, and 1/2 cup of the brown sugar.
  • Using a pastry blender, cut in 6 tablespoons of the butter until pea-sized crumbs form.
  • Stir in the pecans and refrigerate until ready to use.
  • In a large bowl, combine the remaining flour, the baking soda, the cinnamon, the pumpkin pie spice, and the salt.
  • In another large bowl or the bowl of a stand mixer, beat the remaining brown sugar, the granulated sugar, 3/4 cup of the melted butter, and the eggs using a stand mixer or a hand mixer on medium speed until well-combined, about 2 minutes.
  • Add the pumpkin and beat for 30 seconds.
  • Add the flour mixture to the wet ingredients mixture and beat on low speed until well-combined.
  • Spread the cake batter in the prepared baking pan.
  • Top the batter with the crumble topping.
  • Bake until a toothpick inserted into the center comes out clean, about 55 minutes-1 hour.
  • Let the cake cool completely.
  • Slice and serve.
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