Pumpkin cake with cinnamon crumble

Pumpkin cake with cinnamon crumble

8 to 10 servingsPreparation: 25minutesCook: 35 to 40 minutes

Ingredients

375ml (11/2 cups) all-purpose flour 

5ml (1 tsp.) baking powder 

2.5ml (1 tsp.) baking soda

1ml (1/4 tsp) salt 

5ml (1 tsp.) cinnamon

2.5ml (1/2 tsp.) ginger 

1ml (1/4 tsp.) nutmeg 

1ml (1/4 tsp.) cardamom

125ml (1/2 cup) brown sugar

125ml (1/2 cup) fine sugar 

125ml (1/2 cup) canola oil 

2 eggs 

5ml (1 teaspoon) vanilla 

250ml (1 cup) pumpkin puree

 

Cinnamon crumble:

125ml (1/2 cup) oatmeal 

60ml (1/4 cup) flour

60ml (1/4 cup) brown sugar 

60ml (1/4 cup) melted butter

5ml (1 teaspoon) cinnamon 

Preparation

  1. Preheat oven to 175°C (350°F).

 

  1. In a bowl, combine flour, baking powder, baking soda, salt and spices. Set aside.

 

  1. In a stand mixer, add brown sugar, sugar, canola oil, eggs and vanilla. Mix for 3 to 4 minutes. Add pumpkin puree and blend 1 minute longer. Add dry ingredients. Blend until smooth, then set aside.

 

  1. Prepare the crumble. Add all ingredients to a bowl and mix well. Set aside.

 

 

  1. Grease a 9” springform pan and spread the cake dough evenly. Spread crumble on top. Bake for 35 to 40 minutes.

 

  1. Remove from oven and drizzle with caramel (optional).

Made with

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