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 Using fresh and quality ingredients is key. Here is why each ingredient matters: 1. All-purpose flour gives the cake its structure. It helps it rise and hold its shape. 2. Granulated sugar adds sweetness and helps the cake brown nicely. 3. Pumpkin pie spice brings that cozy fall flavor. It blends cinnamon, nutmeg, and ginger. 4. Baking powder and baking soda are both leavening agents. They help the cake rise and become fluffy. 5. Salt enhances all the other flavors. It balances the sweetness. 6. Canned pumpkin puree is rich and moist. It provides the pumpkin flavor and keeps the cake soft. 7. Vegetable oil adds moistness. It keeps the cake from being dry. 8. Eggs bind the ingredients together. They also help the cake rise. 9. Vanilla extract gives a warm, sweet note. It rounds out the flavor. 10. Chopped pecans add a nice crunch and nutty taste. 11. Brown sugar adds extra moisture and depth. It gives a slight caramel flavor. 12. Cold butter is key for the crunchy topping. It creates a nice texture when baked. 13. Ground cinnamon enhances the pumpkin spice flavor. It adds warmth and sweetness. Each ingredient plays an important role in making this cake delicious. Choose high-quality items for the best results. - Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan. - In a large bowl, whisk 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. Mix until it's all combined. - In another bowl, mix 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 4 large eggs, and 1 teaspoon of vanilla extract. Stir until smooth. - Gradually add the wet mix to the dry mix. Stir gently just until combined. Don’t overmix! - Pour the batter into the prepared cake pan, spreading it evenly. - In a small bowl, mix 1 cup of chopped pecans, 1 cup of brown sugar, and 1 teaspoon of ground cinnamon. Sprinkle this mix over the cake batter. - Dot the top with ½ cup of cold butter, cut into small cubes. This helps create a crunchy topping as it bakes. - Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick. It should come out clean. - Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy your delicious Pumpkin Spice Crunch Cake warm or at room temperature! Serve it with whipped cream and a sprinkle of cinnamon for a festive touch. - Ensuring the right texture: To get a soft and moist cake, mix the batter gently. Overmixing can make the cake tough. Stir until just combined. - Recommended mixing techniques: Always whisk the dry ingredients first. This helps mix the baking powder and spices evenly. Then, mix wet ingredients separately. This keeps everything smooth. - Importance of measuring ingredients correctly: Use measuring cups and spoons for accuracy. Too much flour can dry out the cake. Always level off your measuring cups for best results. - Whipped cream topping options: I love using sweetened whipped cream. You can also add a dash of cinnamon for a cozy flavor. For a twist, try maple-flavored whipped cream. - Best accompaniments for the cake: Serve the cake warm with a scoop of vanilla ice cream. A cup of hot cider pairs perfectly too. You can also enjoy it with a sprinkle of nuts on top for extra crunch. {{image_2}} You can easily adjust this pumpkin spice crunch cake to fit your needs. Here are some ideas: - Gluten-free substitutions: Use a gluten-free flour blend. This works well in place of all-purpose flour. Make sure it has a good binding agent, like xanthan gum. - Vegan modifications: Replace eggs with flaxseed meal or applesauce. Use a neutral oil, like coconut or canola oil, instead of vegetable oil. For the butter topping, choose a vegan butter substitute. You can make this cake even more fun with some seasonal twists: - Adding chocolate or cranberries: Fold in chocolate chips or dried cranberries into the batter for a sweet surprise. Both add flavor and a festive touch to your cake. - Transforming into cupcakes or muffins: You can bake this cake in cupcake liners for a fun treat. Just adjust the baking time to about 20-25 minutes. Keep an eye on them; they bake faster than a whole cake. To keep your Pumpkin Spice Crunch Cake fresh, use the right containers. I recommend an airtight container. This helps keep moisture in and air out. If you don’t have one, wrap the cake tightly in plastic wrap. Now, let’s talk about storage locations. You can store this cake at room temperature for up to two days. It’s best to place it in a cool, dry spot, away from sunlight. If you want to keep it longer, the fridge is a good choice. Just remember, the cold will change the texture slightly. So, how long does this cake last? If stored properly, Pumpkin Spice Crunch Cake can last about a week in the fridge. At room temperature, it stays tasty for about two days. Now, let’s discuss signs of spoilage. Look out for mold or an off smell. If the cake feels dry or hard, it’s time to toss it. Always trust your senses! Can I freeze this cake? Yes, you can freeze this cake. Wrap it well in plastic wrap. Then, put it in an airtight container. It will stay fresh for about three months. To eat, let it thaw in the fridge overnight. What can I substitute for pumpkin puree? If you can't find pumpkin puree, use applesauce or mashed bananas. These options will keep the cake moist. You can also use sweet potato puree for a different flavor. How to make this recipe nut-free? To make this cake nut-free, skip the pecans. You can replace them with sunflower seeds or pumpkin seeds. This adds crunch without nuts. Is it possible to make this cake ahead of time? Yes, you can make this cake a day in advance. Just store it covered at room temperature. This helps the flavors blend and makes it taste even better. - [Pumpkin Spice Latte Recipe](#) - [How to Make Whipped Cream](#) - [Video: Baking the Perfect Cake](#) - [User Reviews and Tips](#) We covered everything you need for the perfect Pumpkin Spice Crunch Cake. From the list of ingredients to step-by-step instructions, you can bake it with ease. Remember to follow the mixing tips for the best texture. Try serving it with whipped cream or explore variations like gluten-free options. Proper storage ensures your cake stays fresh longer. Enjoy baking and sharing this treat, and don't hesitate to experiment with flavors. Trust me, each slice brings joy to anyone who tries it!$

Indulge in the flavors of fall with this delicious Pumpkin Spice Crunch Cake! This easy recipe combines moist pumpkin cake with a crunchy pecan topping, perfect for cozy gatherings or a sweet treat. In just 50 minutes, you’ll have a delightful dessert that will impress everyone. Click to discover how to bake this scrumptious cake and enjoy every bite of autumn goodness! Get ready to bring joy to your kitchen!

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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 your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.

In a large mixing bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined.

In a separate bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Don’t overmix!

Pour the batter into the prepared cake pan, spreading it evenly.

In a small bowl, combine chopped pecans, brown sugar, and ground cinnamon. Sprinkle this mixture over the cake batter.

Dot the top with cubes of cold butter, ensuring even coverage. This will create a crunchy topping as it bakes.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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

- Presentation Tips: Serve slices of the cake warm or at room temperature, topped with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.