Pumpkin Spice Crunch Cake

$- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon pumpkin pie spice - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup canned pumpkin puree - ½ cup vegetable oil - 4 large eggs - 1 teaspoon vanilla extract - 1 cup chopped pecans - 1 cup brown sugar - ½ cup cold butter, cut into small cubes - 1 teaspoon ground cinnamon Each ingredient plays a key role in making the Pumpkin Spice Crunch Cake special. Let's break them down: - All-purpose flour gives the cake structure. It helps the cake rise and hold its shape. - Granulated sugar adds sweetness and helps the cake stay moist. - Pumpkin pie spice is a blend of warm flavors. It includes cinnamon, ginger, and nutmeg, giving the cake its fall aroma. - Baking powder and baking soda are leavening agents. They help the cake rise and become fluffy. - Salt enhances the flavors of the cake. It balances the sweetness. - Canned pumpkin puree brings moisture and a rich pumpkin flavor to the cake. - Vegetable oil keeps the cake tender and moist. - Large eggs bind the ingredients together and help the cake rise. - Vanilla extract adds a lovely depth of flavor. - Chopped pecans bring a nice crunch and nutty taste. - Brown sugar adds a deeper sweetness and moisture. - Cold butter creates a crunchy topping. It melts and mixes with the sugar and pecans. - Ground cinnamon adds extra warmth and spice to the crunch topping. Each ingredient works together to create a delicious fall treat. Enjoy these flavors as you bake your Pumpkin Spice Crunch Cake! - Preheat and Prepare the Pan: Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch cake pan with butter or cooking spray. Dust it with flour to prevent sticking. - Mix Dry Ingredients: In a large bowl, sift together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk until well combined. - Combine Wet Ingredients: In another bowl, whisk together 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 4 large eggs, and 1 teaspoon of vanilla extract. Mix until the mixture is smooth. - Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry mix. Gently stir with a spatula until just combined. A few lumps are okay, so don’t overmix! - Spread the Batter: Pour the batter into your prepared cake pan. Use a spatula to smooth the top so the layer is even. - Prepare the Crunch Topping: In a small bowl, mix 1 cup of chopped pecans, 1 cup of brown sugar, and 1 teaspoon of ground cinnamon. Make sure the pecans are well-coated. - Dot with Butter: Take ½ cup of cold butter, cut into small cubes, and dot it over the crunch mixture on top of the batter. Spread it out evenly. - Bake the Cake: Place the cake in the oven and bake for 30 to 35 minutes. To check if it's done, insert a toothpick into the center. It should come out clean when the cake is ready. How to check for doneness Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it has batter on it, bake a few more minutes. Oven times can vary, so keep an eye on it. Ensuring a moist texture To keep your cake moist, do not overmix the batter. Mix just until combined. Also, make sure to use fresh canned pumpkin puree. This will add moisture and flavor. Serving suggestions Serve slices warm or at room temperature. This enhances the flavors and makes the cake more inviting. Pair it with a scoop of vanilla ice cream for a treat. Garnishes for added flavor Top each slice with a dollop of whipped cream. Add a sprinkle of cinnamon on top for a festive touch. Chopped pecans also make a great garnish, adding crunch and flavor. What to do if the cake sinks If your cake sinks, it might be due to underbaking or too much liquid. Ensure your oven is at the right temperature. Always check for doneness with a toothpick. Tips for achieving the right crunch To get a great crunch, evenly distribute the butter on top of the mix. Make sure to mix your pecans with brown sugar and cinnamon well, so they form a nice topping. {{image_4}} You can add chocolate chips for a sweet twist. They melt and blend well with the cake. Think about using dark, semi-sweet, or even white chocolate. Each type gives a unique taste. Another great idea is to use different nuts. Walnuts bring a nice crunch and earthy flavor. You can also use almonds or pecans. Just chop them up and mix them in. This adds texture and taste to your cake. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Many brands work well in baking. Look for one that measures cup-for-cup. This keeps the taste and texture similar. For a healthier cake, use sugar substitutes like stevia or monk fruit. They add sweetness without the calories. Adjust the amount based on your taste. This change can make your cake lower in sugar. Using fresh pumpkin instead of canned can boost the flavor. Roast and puree your pumpkin for a fresh taste. It may take a little longer, but the results are worth it. You can also adapt the cake for different holidays. Add spices like nutmeg for Thanksgiving. Use festive sprinkles for a birthday party. These small changes can make your cake fit any occasion! You can keep your Pumpkin Spice Crunch Cake at room temperature for up to three days. Use a cake dome or cover it with plastic wrap. This helps keep the cake moist and fresh. If you live in a warm area, consider putting it in the fridge. It will last about a week in the fridge. Just remember to wrap it well. To freeze the cake, first let it cool completely. Then, wrap it tightly in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped cake in a freezer-safe container or bag. It can stay in the freezer for up to three months. When you want to enjoy it, take the cake out and let it thaw in the fridge overnight. If you prefer, you can also thaw it at room temperature for a few hours. Once thawed, warm the slices in the oven for a few minutes. This brings back its fresh-baked taste! Can I use fresh pumpkin puree instead of canned? Yes, you can use fresh pumpkin puree. Just cook the pumpkin until soft, then mash it. Drain excess water for a thicker texture. This gives your cake a fresh taste. How long does Pumpkin Spice Crunch Cake last? The cake lasts about three to four days at room temperature. If you keep it in the fridge, it may last up to a week. Just make sure to cover it well to keep it moist. What can I use instead of eggs? For each egg, you can use 1/4 cup of unsweetened applesauce. This keeps your cake moist and adds a bit of sweetness. You can also try mashed bananas or flaxseed meal mixed with water. Alternatives for vegetable oil If you want to swap vegetable oil, use melted coconut oil or unsweetened applesauce. Both keep your cake moist and tasty. How to adjust for high altitude At high altitudes, reduce the baking powder by 1/4 teaspoon. You may also need to add 1-2 tablespoons of extra flour to keep the cake from rising too quickly. What to do if the batter is too thick If your batter is too thick, add a tablespoon of milk or water. Stir gently until you reach a smoother consistency, perfect for baking. You’ve learned about making Pumpkin Spice Crunch Cake from scratch. We covered the ingredients, step-by-step instructions, and tips for perfecting your bake. You can add variations to make it your own, and I shared ways to store and freeze it well. With the right techniques, you'll create a treat everyone loves. This cake can become a seasonal favorite. Enjoy baking and sharing your creation!$

Indulge in the deliciousness of Pumpkin Spice Crunch Cake that brings the cozy flavors of fall right to your table! This easy recipe combines the rich taste of pumpkin with a tantalizing crunchy topping, making it perfect for gatherings or a sweet treat at home. With just a few simple ingredients and straightforward steps, you can create a show-stopping dessert.

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Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup canned pumpkin puree

½ cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup brown sugar

½ cup cold butter, cut into small cubes

1 teaspoon ground cinnamon

Instructions

Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch cake pan thoroughly with butter or cooking spray, and dust it lightly with flour to prevent sticking.

Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt. Whisk these ingredients together until they are evenly combined and free of lumps.

Combine Wet Ingredients: In a separate mixing bowl, whisk together the canned pumpkin puree, vegetable oil, large eggs, and vanilla extract until the mixture is smooth and homogenous.

Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir the mixtures together until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Spread the Batter: Carefully pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even layer across the pan.

Prepare the Crunch Topping: In a small bowl, combine the chopped pecans, brown sugar, and ground cinnamon. Mix these ingredients until the pecans are well-coated with the sugars and spices. Evenly sprinkle this crunch mixture over the top of the cake batter.

Add Butter for Crunch: Dot the surface of the cake batter with the small cubes of cold butter. Distribute the butter evenly to ensure a crunchy topping once baked.

Bake the Cake: Place the cake pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the cake is ready.

Cooling Time: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

- Presentation Tips: For an inviting touch, serve slices of the cake warm or at room temperature. Enhance each slice with a generous dollop of whipped cream and a light dusting of cinnamon, transforming it into a festive dessert perfect for any occasion.