Indulge in the heartwarming flavors of pumpkin crunch cake, perfect for autumn gatherings or cozy family dinners. This cake is a delightful balance of moist pumpkin cake layered with a crunchy topping, creating a unique texture that will leave your taste buds craving more. With simple ingredients and easy preparation, this recipe is sure to impress your loved ones and become a seasonal staple in your kitchen.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup crushed graham crackers
- 1/2 cup chopped nuts (optional)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is about 15 minutes, with a cooking time of 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately: 250 calories, 12g fat, 35g carbohydrates, 3g protein, and 2g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the pumpkin puree, sugar, and oil until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- In a small bowl, combine crushed graham crackers, nuts (if using), and a bit of sugar.
- Sprinkle the graham cracker mixture evenly over the batter.
- Bake in the preheated oven for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
If you’re looking for alternative ingredients, consider using almond flour for a gluten-free option or maple syrup instead of granulated sugar for a natural sweetener. You can also add chocolate chips or raisins for extra flavor.
Serving and Pairings
Pumpkin crunch cake pairs beautifully with whipped cream or vanilla ice cream. It also complements a warm cup of spiced chai or coffee, making it perfect for fall gatherings.
Storage and Reheating
Store leftover pumpkin crunch cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. Reheat individual slices in the microwave for a few seconds, or enjoy it cold.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not preheating the oven can affect the rise of the cake.
- Using too much pumpkin puree may make the cake soggy.
- Forgetting to grease the pan can cause sticking.
- Baking for too long can dry out the cake.
Helpful Tips
- Use fresh spices for better flavor.
- Let the cake cool completely before slicing.
- For a decorative touch, dust with powdered sugar before serving.
- Experiment with different types of nuts for varied texture.
FAQs
Can I make this cake ahead of time?
Yes, you can make pumpkin crunch cake a day in advance. Just store it in an airtight container to keep it fresh.
Is it possible to freeze pumpkin crunch cake?
Absolutely! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just ensure it’s well-drained to avoid excess moisture in the cake.
What can I serve with pumpkin crunch cake?
This cake pairs well with whipped cream, ice cream, or even caramel sauce for added sweetness.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Conclusion
Pumpkin crunch cake is a delightful treat that captures the essence of fall in every bite. Its unique texture and rich flavors make it a perfect dessert for gatherings or a cozy night in. Try this recipe and enjoy the warmth of pumpkin spice in your home!
Pumpkin Crunch Cake
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup crushed graham crackers
- 1/2 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the pumpkin puree, sugar, and oil until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- In a small bowl, combine crushed graham crackers, nuts (if using), and a bit of sugar.
- Sprinkle the graham cracker mixture evenly over the batter.
- Bake in the preheated oven for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
