Description
A moist, spiced pumpkin cake topped with a crunchy cinnamon-pecan crumble. Perfect for cozy autumn mornings and holiday brunches.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped pecans
- 1/4 cup cold butter, cubed (for topping)
- 1/2 cup brown sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- Cream softened butter and 3/4 cup brown sugar until fluffy.
- Beat in eggs one at a time, then stir in pumpkin puree and vanilla.
- Whisk flour, cinnamon, baking powder, and salt; fold into the wet ingredients until just combined.
- Mix cold butter, topping sugar, and pecans until crumbly; sprinkle over the batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before slicing.