Are you ready to savor the flavors of autumn with a delectable pumpkin crunch cake? This easy-to-make dessert features a moist pumpkin base topped with a crunchy pecan crumble, offering a delightful contrast in texture. Perfect for holiday celebrations or cozy gatherings, this cake is sure to impress your family and friends. Let’s dive into the ingredients and steps to create this scrumptious treat!
Ingredients
– 1 can (15 oz) pumpkin puree
– 1 cup granulated sugar
– 1 cup brown sugar
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg
– ½ teaspoon salt
– 4 large eggs
– ½ cup vegetable oil
– 1 cup chopped pecans
– Whipped cream for serving (optional)
Servings and Cooking Time
This pumpkin crunch cake serves 12 people. Preparation time is approximately 20 minutes, and the cooking time is about 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 12g fat, 35g carbohydrates, 3g protein, and 2g fiber. This nutritional information is based on one slice of the cake.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, and brown sugar until smooth.
3. Add the eggs and vegetable oil to the mixture, stirring until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
6. Pour the batter into the prepared baking pan, spreading it evenly.
7. In a separate bowl, combine chopped pecans with ½ cup of brown sugar and ½ cup of flour.
8. Sprinkle the pecan mixture evenly over the cake batter.
9. Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan before serving, optionally topped with whipped cream.
Alternative Ingredients
You can substitute pumpkin puree with mashed sweet potatoes for a different flavor profile. For a gluten-free version, use almond flour instead of all-purpose flour. Adjust the sweetness based on your preference by using a sugar substitute.
Serving and Pairings
This pumpkin crunch cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For added flavor, serve it with a drizzle of caramel sauce or alongside a warm cup of spiced chai.
Storage and Reheating
Store any leftover pumpkin crunch cake in an airtight container in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for 15-20 seconds. This cake can also be frozen for up to 3 months; just be sure to wrap it tightly to prevent freezer burn.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake. Mix until just combined.
- Not greasing the pan properly can cause the cake to stick.
- Using expired baking powder or soda can affect the rise.
- Underbaking will result in a gooey texture; always check with a toothpick.
- Forgetting to add spices can diminish flavor.
Helpful Tips
- Use fresh pumpkin for a richer flavor if available.
- Chill the cake for a few hours before serving to enhance flavors.
- Experiment with toppings like crushed graham crackers for added crunch.
- Always measure ingredients accurately for best results.
FAQs
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. Just store it in the refrigerator and bring it to room temperature before serving.
Is pumpkin crunch cake gluten-free?
You can make it gluten-free by using a gluten-free flour blend instead of all-purpose flour.
What can I use instead of eggs?
You can replace eggs with flaxseed meal or applesauce for a vegan option. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
Can I freeze pumpkin crunch cake?
Yes, you can freeze it for up to 3 months. Ensure it’s well-wrapped to maintain freshness.
Conclusion
Pumpkin crunch cake is a delightful dessert that celebrates the flavors of autumn. With its moist pumpkin base and crunchy topping, it’s sure to be a hit at any gathering. Whether enjoyed warm or cold, this cake is a must-try for fall festivities!
Pumpkin Crunch Cake
Ingredients
- 1 can 15 oz pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 4 large eggs
- ½ cup vegetable oil
- 1 cup chopped pecans
- Whipped cream for serving optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, mix together the pumpkin puree, granulated sugar, and brown sugar until smooth.
- Add the eggs and vegetable oil to the mixture, stirring until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Pour the batter into the prepared baking pan, spreading it evenly.
- In a separate bowl, combine chopped pecans with ½ cup of brown sugar and ½ cup of flour.
- Sprinkle the pecan mixture evenly over the cake batter.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan before serving, optionally topped with whipped cream.
