Pumpkin Spice Crumble Cake

A beautifully soft and moist pumpkin cake topped with a buttery cinnamon crumble and a light dusting of icing sugar. Perfect for autumn bakes, coffee mornings or cosy weekend treats.

Ingredients

Cake Batter

• 250 g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 240 g vegetable oil
• 4 large eggs
• 200 g light or dark soft brown sugar
• 100 g caster sugar
• 425 g pumpkin purée
• 1½ tsp Norohy Organic Madagascan Bourbon Vanilla Extract 50 ml
• 6–8 drops Holy Lama Pumpkin Spice Natural Extract 5ml (adjust to taste)

Crumble Topping

• 200 g light or dark soft brown sugar
• 100 g caster sugar
• 1 tbsp ground cinnamon
• ½ tsp salt
• 226 g unsalted butter, melted
• 313 g plain flour

Finishing Touch

• Icing sugar, for dusting

Method

1. Preheat the oven to 180 °C (160 °C fan) / Gas Mark 4. Grease and line a 23 × 33 cm traybake tin (or two 20 cm round cake tins) with baking paper.
2. Make the crumble topping: In a medium bowl, mix together the brown sugar, caster sugar, ground cinnamon and salt. Stir in the melted butter until combined, then add the flour and mix with a fork or your fingertips until large, slightly clumpy crumbs form. Set aside.
3. In a large mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda and salt until evenly combined.
4. In a separate bowl, whisk together the oil, eggs, brown sugar, caster sugar, pumpkin purée and vanilla extract until smooth. Add 6–8 drops of pumpkin spice extract (or to taste), and whisk again to incorporate.
5. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined — don’t overmix.
6. Pour the batter into the prepared tin and spread it out evenly. Scatter the crumble mixture evenly over the top, breaking up any very large clumps.
7. Bake for 35–40 minutes (for a traybake) or until a skewer inserted into the centre comes out clean and the crumble topping is golden.
8. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. Finish: Once the cake is fully cooled, lightly dust the top with icing sugar for a soft, snowy finish.