1 Cup All-purpose flour
1 Cup Brown Sugar
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/4 Tsp salt
1/2 Cup butter
2 Cup All-purpose flour
3 Tsp baking powder
1 Tsp salt
1 Tsp Cinnamon
1/2 Tsp ground ginger
1/4 Tsp ground nutmeg
1/4 Tsp Ground Cloves
1 1/4 Cup pumpkin puree (not pie filling)
1/2 Cup vegetable oil
2 Cup sugar
2 each egg
1 Tsp vanilla extract
1 Cup buttermilk
1 Cup powdered sugar
2 Tbsp milk
1/4 Tsp vanilla extract

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1. Prepare the Crumble Topping:
Preheat your oven to 350 F (175 C) and grease a 9x9-inch or 9x13-inch baking pan.
In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt.
Using a pastry cutter or your hands, cut the cold butter into the dry ingredients until it resembles coarse crumbs. Set aside.

2. Make the Pumpkin Spice Cake:
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate bowl, mix the pumpkin puree, vegetable oil, and sugar until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk, and stir until just combined.

3. Assemble & Bake:
Pour the cake batter into the prepared pan and spread it evenly.
Sprinkle the crumble topping over the cake batter and gently press it into the surface.
Bake for 30-35 minutes for a 9x9 pan (or 20-25 minutes for a 9x13 pan), or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the cake cool slightly in the pan.

4. Prepare the Vanilla Drizzle:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the mixture over the warm cake for an extra sweet touch.

5. Serve & Enjoy:
Slice and serve the cake warm or at room temperature. Enjoy the cozy fall flavors with each bite!

by: Cindy Harrel

Yield:

Servings

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