Pumpkin Crumb Cake

Ingredients and Weight:

For the Cake: - All-purpose flour: 1 1/2 cups (180g) - Baking powder: 1 teaspoon (5g) - Baking soda: 1/2 teaspoon (2.5g) - Ground cinnamon: 1 teaspoon (2g) - Ground nutmeg: 1/4 teaspoon (1g) - Pumpkin puree: 1 cup (240g) - Granulated sugar: 1 cup (200g) - Brown sugar: 1/2 cup (100g) - Large eggs: 2 - Vegetable oil: 1/2 cup (120ml) - Vanilla extract: 1 teaspoon (5ml)

For the Crumb Topping: - All-purpose flour: 1/2 cup (60g) - Brown sugar: 1/2 cup (100g) - Granulated sugar: 1/4 cup (50g) - Ground cinnamon: 1/2 teaspoon (1g) - Unsalted butter, cold and cut into small cubes: 1/4 cup (60g)

Preparation Time:

20 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

For the Cake: 1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg. 3. In a large bowl, beat together the pumpkin puree, granulated sugar, and brown sugar. 4. Add the eggs one at a time, beating well after each addition. Stir in the vegetable oil and vanilla extract. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

For the Crumb Topping: 1. In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. 2. Use your fingers to work the butter into the dry ingredients until coarse crumbs form.

To Assemble the Cake: 1. Pour the cake batter into the prepared pan. 2. Sprinkle the crumb topping evenly over the cake batter. 3. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. 4. Let cool in the pan for 1 hour before serving.

Nutritional Information:

(Per slice, based on 8 servings) - Calories: 350 - Fat: 15 grams - Saturated Fat: 5 grams - Cholesterol: 70 mg - Sodium: 200 mg - Carbohydrates: 50 grams - Dietary Fiber: 2 grams - Sugars: 30 grams - Protein: 5 grams

Dish Characteristics:

• Moist and tender crumb
• Sweet and spicy flavor with notes of pumpkin, cinnamon, and nutmeg
• Crunchy crumb topping
• Perfect for fall or Thanksgiving gatherings

User Comments:

• "This cake was a hit at our Thanksgiving dinner. The perfect blend of spices and sweetness."
• "The crumb topping adds a delightful crunch to every bite."
• "An easy-to-make dessert that looks and tastes impressive."
• "I love the pumpkin puree in the cake. It gives it a rich and moist texture."
• "A perfect fall treat to satisfy your sweet tooth."

Special Precautions and Tips:

• For a gluten-free cake, use gluten-free flour in both the cake and crumb topping.
• If you don't have pumpkin puree, you can substitute it with canned sweet potato puree.
• To prevent the cake from overcooking, insert a toothpick into the center after 50 minutes. If it comes out clean, the cake is done.
• Let the cake cool completely before serving to allow the crumb topping to set.