Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
- 1 cup light brown sugar
- 2 large eggs (at room temperature)
- 1 1/2 cups pumpkin puree
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, melted
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans or walnuts
- 1/4 cup unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 3 tbsp milk
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease or spray a 9×9-inch baking pan and line it with parchment paper to ensure easy removal after baking. A 10×10-inch pan can also be used.
- Whisk the dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cardamom. Mix until well blended to evenly distribute the spices and leavening agents.
- Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, room temperature eggs, vegetable oil, and melted butter until smooth and well combined.
- Combine wet and dry ingredients: Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently stir using a spatula or wooden spoon until just combined. The batter should be thick and slightly lumpy; avoid overmixing to keep the cake tender.
- Prepare the crumb topping: In a small bowl, stir together the flour, light brown sugar, shredded coconut, and chopped pecans (or walnuts). Add the melted butter and mix with a fork until the mixture forms coarse crumbs resembling a crumble topping.
- Assemble the cake: Evenly spread the pumpkin batter into the prepared baking pan. Generously sprinkle the crumb topping evenly over the surface of the batter to create a crunchy, flavorful layer.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Begin checking for doneness at 28 minutes by inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to prevent dryness.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes. This brief resting period helps the crumb topping set comfortably and prevents the glaze from melting prematurely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, nutmeg, and cardamom until smooth. Adjust the consistency by adding a little extra milk for thinning or additional powdered sugar for thickening as desired.
- Glaze and serve: Drizzle the spiced glaze evenly over the cooled cake. Slice into squares and serve warm or at room temperature for best flavor and texture.
Notes
- Ensure eggs are at room temperature for better incorporation into the batter.
- Do not overmix the batter to maintain a tender crumb.
- Parchment lining makes cake removal easier and cleaner.
- Check the cake a few minutes before the minimum bake time to avoid overbaking.
- The glaze can be adjusted in thickness by adding more milk or powdered sugar.
- Substitute walnuts for pecans in the crumb topping optionally.
- This cake stores well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
