Every fall I feel it my privilege/duty/compulsion to add to the many millions of recipes for something fall-ish, pumpkin-ish, pear-ish, or apple-ish. Perhaps this recipe is exactly the one you have been searching for? I certainly hope so.
How could you regret making this super moist Pumpkin Cake, it has just the right amount of crumbly, crunchy topping and the perfect mix of spices that scream fall? You won’t I bet.
Just two mixing bowls, a spatula, a cake pan, and your kitchen will smell amazing.
I like to think this cake is “Fall” in cake form.
- 1/2 cup dark brown sugar
- 1/3 cup gluten free all purpose flour
- 1/3 gluten free oats
- 1/2 tsp ground cinnamon
- 4 Tbsp cold butter
- 2 1/2 cups gluten free all purpose flour
- 1 cup dark brown sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp allspice
- 1/2 tsp salt
- 4 large eggs, at room temperature
- 3/4 cup vegetable oil
- 1 - 15oz can pumpkin puree
Preheat your oven to 350 degrees F.
Spray a 9 x 13 inch baking pan with nonstick cooking spray.
For the topping, mix the brown sugar, flour, oats and cinnamon, nutmeg and allspice.
Cut in cold butter with a pastry cutter or two sharp knives until no large pieces remain.
Mixture should look crumbly and hold together when squeezed.
To get started on the cake, whisk together flour, brown sugar, baking powder, cinnamon and salt in a large mixing bowl.
Add eggs, oil and pumpkin puree. Stir until smooth.
Spread batter evenly into pan. Sprinkle with topping.
Bake for 45 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
Cool cake in pan. Cut into squares and serve.