Oh my goodness, let me tell you about my absolute favorite fall dessert: pumpkin crunch cake! This delightful treat has been a family staple for as long as I can remember. I can still picture my grandma whipping it up in her cozy kitchen, filling the air with the warm, inviting scent of cinnamon and nutmeg. What makes this cake truly special is the crunchy walnut topping that contrasts beautifully with the moist pumpkin base. It’s like a hug in dessert form! Trust me, once you take that first bite and feel the sweet, spiced goodness melt in your mouth, you’ll be hooked. Whether it’s a holiday gathering or just a cozy night in, this pumpkin crunch cake never fails to bring smiles all around. You’re going to love it!
Ingredients for Pumpkin Crunch Cake
Gathering the right ingredients is the first step to making this delightful pumpkin crunch cake. Here’s what you’ll need:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 4 large eggs
- 1 cup chopped walnuts
- 1 cup packed brown sugar
- 1/2 cup melted butter
Make sure to get everything measured out and ready to go—this cake comes together quickly, and you won’t want to miss a beat! Trust me, the combination of these ingredients will create a warm, spiced flavor that’s simply irresistible.
How to Prepare Pumpkin Crunch Cake
Now that you have all your ingredients ready, let’s dive into the magic of making this scrumptious pumpkin crunch cake! Follow these steps, and you’ll have a delightful dessert in no time.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important because you want that cake to bake evenly and come out perfectly fluffy!
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, and eggs. Mix them together until everything is well blended and smooth. You can use a whisk or an electric mixer—whatever you prefer!
- Next, add in the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Stir it all together until just combined. Be careful not to over-mix; a few lumps are totally okay!
- Now, pour this delicious mixture into a greased baking dish. I usually use a 9×13 inch dish, but feel free to adjust based on what you have. Just make sure it’s nice and greased so nothing sticks!
- In a separate bowl, mix together the chopped walnuts, packed brown sugar, and melted butter. This crunchy topping is what makes this cake so special, so don’t skimp on mixing it well!
- Spread the walnut mixture evenly over the pumpkin batter in the baking dish. It will create that delightful crunch on top as it bakes.
- Place the dish in your preheated oven and bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Just a little tip: if the top gets too brown, you can cover it loosely with aluminum foil!
- Once it’s baked to perfection, let your pumpkin crunch cake cool in the dish for about 15-20 minutes. This will make it easier to cut into squares without it falling apart.
- After it has cooled, you can serve it warm or at room temperature. Either way, it’s absolutely heavenly!
And there you have it! Your pumpkin crunch cake is all ready to be devoured. I can already smell the cinnamon wafting through the air—yum!
Why You’ll Love This Recipe
- Quick prep time: You can whip this cake up in just 15 minutes—perfect for those busy fall days!
- Delicious flavor: The combination of pumpkin, warm spices, and crunchy walnuts creates a flavor explosion that’s simply irresistible.
- Perfect for gatherings: This cake is a crowd-pleaser that’s sure to impress your friends and family at any occasion!
- Easy to store: Leftovers (if there are any!) can be kept in the fridge for several days, making it a great make-ahead treat.
- Serves well with whipped cream or ice cream: There’s nothing quite like a warm slice topped with a dollop of whipped cream or a scoop of ice cream—heavenly!
Tips for Success
If you want your pumpkin crunch cake to turn out perfectly every time, I’ve got some great tips for you! Trust me, these little nuggets of wisdom will take your baking to the next level.
- Use fresh pumpkin puree: While canned pumpkin works just fine, using fresh pumpkin puree can elevate the flavor. If you’re feeling adventurous, roast a pumpkin and mash it up for a bright, fresh taste!
- Avoid over-mixing: When you combine the dry ingredients with the wet, mix just until everything is incorporated. A few lumps are totally acceptable! Over-mixing can lead to a dense cake, and we want it light and fluffy.
- Check for doneness with a toothpick: Once your cake is in the oven for 45 minutes, start testing it with a toothpick. If it comes out clean, it’s ready to go! If there’s a little batter, give it a few more minutes and test again.
- Let it cool completely before serving: I know it’s tempting to dig in right away, but letting your cake cool in the pan for about 15-20 minutes helps it set and makes cutting into squares much easier. Plus, the flavors have a chance to meld together beautifully!
Follow these tips, and you’ll be well on your way to baking a pumpkin crunch cake that everyone will rave about! Happy baking!
Nutritional Information
Now, I know you’re probably curious about the nutritional breakdown of this delicious pumpkin crunch cake! Here’s an estimated look at what you can expect per slice:
- Calories: 250
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Sugar: 20g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. If you swap out any ingredients or adjust the recipe, the nutritional values might change a bit. But no matter the numbers, I can promise you this cake is worth every delicious bite!
FAQ Section
Got some questions about this fabulous pumpkin crunch cake? Don’t worry, I’ve got you covered! Here are some of the most common queries I get, along with my answers:
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin can give your cake a brighter flavor. Just make sure to roast and mash it properly before using. It’s a bit more work, but totally worth it if you’re feeling adventurous!
How do I store leftovers?
If you have any leftovers (which is rare, but it can happen!), store them in an airtight container in the refrigerator. It should stay fresh for about 3-5 days. Just make sure it’s cooled completely before sealing it up!
What can I serve with pumpkin crunch cake?
Oh, the possibilities are endless! I love serving it warm with a generous dollop of whipped cream or a scoop of vanilla ice cream. A warm cup of coffee or spiced chai on the side makes it even more delightful. You really can’t go wrong here!
If you have any more questions or need further tips, feel free to reach out! Happy baking!
Storage & Reheating Instructions
So, you’ve made this delicious pumpkin crunch cake and somehow, there are leftovers (or maybe you just want to prepare it ahead of time)? No worries! Storing it properly will keep it fresh and ready to enjoy later.
First off, let your cake cool completely in the baking dish. Once it’s cooled, you can cover it with plastic wrap or transfer it to an airtight container. This will help prevent it from drying out in the fridge. It’ll stay fresh for about 3-5 days, but trust me, it rarely lasts that long!
When you’re ready to indulge in a slice (or two!), you can simply enjoy it cold straight from the fridge— it’s still delicious! But if you want to warm it up, preheat your oven to 350°F (175°C) and pop a slice on a baking sheet. Heat it for about 10 minutes, or until it’s warmed through. You could also microwave it for about 20-30 seconds, but keep an eye on it to avoid overheating, which can dry it out.
And don’t forget, a warm slice topped with whipped cream or ice cream is the ultimate treat! Enjoy every bite!
Serving Suggestions
Now that your pumpkin crunch cake is baked to perfection, let’s talk about the best ways to serve it! Trust me, the right pairings can elevate this delightful dessert to a whole new level. Here are my favorite suggestions:
- Whipped Cream: A generous dollop of freshly whipped cream on top adds a light, airy contrast to the rich, spiced cake. It’s like the cherry on top!
- Ice Cream: Vanilla or cinnamon ice cream is a classic choice. The creaminess complements the crunchy topping beautifully. Just imagine warm cake melting into that cold scoop—pure bliss!
- Coffee: A warm cup of coffee or a spiced latte makes for a delightful pairing. The bitterness of the coffee balances the sweetness of the cake perfectly.
- Chai Tea: For a cozy vibe, serve your cake alongside a steaming cup of chai tea. The aromatic spices in the tea enhance the flavors of the pumpkin crunch cake wonderfully.
- Caramel Sauce: Drizzling some warm caramel sauce over the top takes it to the next level of indulgence. It adds an extra layer of sweetness that’s simply irresistible!
These pairings will not only enhance your pumpkin crunch cake experience but also make it the star of any gathering. Enjoy every delicious bite, and don’t forget to share a slice (or not!)—it’s hard to resist!
Drucken
Pumpkin Crunch Cake: 7 Reasons You’ll Fall in Love
- Gesamtzeit: 65 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A delightful pumpkin crunch cake with a crunchy topping.
Zutaten
- 1 can pumpkin puree (15 oz)
- 1 cup sugar
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 eggs
- 1 cup chopped walnuts
- 1 cup brown sugar
- 1/2 cup butter, melted
Anweisungen
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, sugar, and eggs.
- Add flour, baking powder, baking soda, cinnamon, and salt. Mix well.
- Pour the mixture into a greased baking dish.
- In another bowl, combine walnuts, brown sugar, and melted butter.
- Spread the walnut mixture over the pumpkin batter.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Serve with whipped cream or ice cream.
- Store leftovers in the refrigerator.
- Can be made a day ahead.
- Prep Time: 15 minutes
- Kochen Zeit: 50 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 250
- Zucker: 20g
- Natrium: 150mg
- Fett: 10g
- Gesättigte Fettsäuren: 3g
- Ungesättigte Fette: 7g
- Trans Fat: 0g
- Kohlenhydrate: 36g
- Faser: 2g
- Protein: 4g
- Cholesterin: 50mg
Keywords: pumpkin crunch cake
