Indulge in the flavors of fall with this irresistible Pumpkin Crunch Cake! This dessert features a moist pumpkin base topped with a delightful crunch, making it a perfect choice for gatherings or cozy evenings at home. With its warm spices and creamy layers, this cake will surely become a seasonal favorite. Let’s dive into the recipe and create this scrumptious treat that everyone will love!
Ingredients
– 1 can (15 oz) pumpkin puree
– 1 cup granulated sugar
– 1 cup brown sugar
– 4 large eggs
– 1 cup vegetable oil
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg
– ½ teaspoon salt
– 1 cup chopped pecans or walnuts
– 1 cup whipped cream for topping
Servings and Cooking Time
This recipe yields about 12 servings. Preparation time is approximately 15 minutes, and cooking time is about 50 minutes.
Nutritional Value
Nutritional value per serving (1 slice): 230 calories, 10g fat, 28g carbohydrates, 3g protein, 2g fiber. This is based on a standard serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, combine pumpkin puree, granulated sugar, and brown sugar.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vegetable oil until fully incorporated.
5. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
7. Fold in chopped nuts for added crunch.
8. Pour the batter into the prepared baking pan and smooth the top.
9. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool completely before adding whipped cream on top.
Alternative Ingredients
You can substitute the all-purpose flour with gluten-free flour for a gluten-free version. Additionally, maple syrup can replace granulated sugar for a unique flavor twist.
Serving and Pairings
Pumpkin Crunch Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of spiced chai or coffee for a comforting dessert experience.
Storage and Reheating
Store the pumpkin crunch cake in an airtight container in the refrigerator for up to 5 days. You can reheat individual slices in the microwave for about 15-20 seconds. The cake can also be frozen for up to 3 months; just ensure it’s well-wrapped.
Cooking Mistakes
- Overmixing the batter can make the cake tough.
- Not measuring the pumpkin accurately may affect moisture levels.
- Using baking soda instead of baking powder can alter the texture.
- Letting the cake cool too quickly can cause cracks.
- Skipping the nuts may lessen the desired crunch.
Helpful Tips
- Always preheat your oven for even baking.
- Use fresh spices for a more vibrant flavor.
- Test for doneness with a toothpick inserted in the center.
- Let the cake cool completely before topping with whipped cream.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just ensure it’s well-pureed and cooked until soft to maintain the cake’s moisture.
What can I use instead of nuts?
If you’re allergic to nuts or prefer to omit them, you can replace them with chocolate chips or simply leave them out entirely.
How should I serve this cake?
This cake is best served chilled or at room temperature, topped with whipped cream or ice cream for extra indulgence.
Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day or two in advance. Just keep it refrigerated until serving.
Is this cake suitable for freezing?
Yes, the pumpkin crunch cake can be frozen. Wrap it tightly in plastic wrap and foil to prevent freezer burn.
Conclusion
Pumpkin Crunch Cake is a delightful dessert that embodies the flavors of fall. Its moist pumpkin base and crunchy topping make it irresistible. Whether for a holiday gathering or a cozy night in, this cake is sure to impress. Enjoy a slice and savor the seasonal flavors!
Pumpkin Crunch Cake
Ingredients
- 1 can 15 oz pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup chopped pecans or walnuts
- 1 cup whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, combine pumpkin puree, granulated sugar, and brown sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vegetable oil until fully incorporated.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in chopped nuts for added crunch.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before adding whipped cream on top.