Pecan Pumpkin Spice Crumble Cake
Indulge in a slice of autumn perfection! This heavenly pecan pumpkin spice crumble cake is everything you need to satisfy your fall cravings. Plus, it’s completely egg-free, making it a delicious treat for everyone at your table!
Looking for some inspiration?… For more Recipes with Pumpkin, click HERE! ; for more Pumpkin Spice Recipes, click HERE! ; for more Recipes with Pecans, click HERE! ; for more Cake Recipes, click HERE! ; for more Muffin Recipes, click HERE! ; for more Cookie Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
If you love Everything with Pumpkins, you are going to Love my Cozy Fall Cooking & Baking Selection ; click HERE!
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Pecan Pumpkin Spice Crumble Cake
Indulge in a slice of autumn perfection! This heavenly pecan pumpkin spice crumble cake is everything you need to satisfy your fall cravings. Plus, it's completely egg-free, making it a delicious treat for everyone at your table!
Equipment
Ingredients
PUMPKIN SPICE CAKE
- 8.82 oz (250 g) all-purpose flour
- 5.29 oz (150 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1 Tbsp (6 g) pumpkin pie spice (Homemade recipe HERE)
- 1/2 tsp (g) sea salt
- 8.54 oz (242 g) pumpkin purée (@libbyspumpkin)
- 4.41 oz (125 g) milk
- 3.88 oz (110 g) vegetable oil
- 1 tsp (5 g) vanilla bean paste
PUMPKIN SPICE CRUMBLE
- 3.54 oz (100 g) light brown sugar
- 1 oz (28 g) butter (Melted)
- 1 oz (28 g) all-purpose flour
- 2 tsp (4 g) ground cinnamon
- 1 tsp (2 g) pumpkin pie spice (Homemade recipe HERE)
- 4 oz (115 g) pecans (Chopped and Halved)
- 1/4 tsp (1.5 g) sea salt
Instructions
- Line a 9 x 9 inch | 22 x 22 cm mold like you would usually do and set aside. NOTE: For this recipe, I used my Square Mold placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 350℉/180℃.
PUMPKIN SPICE CAKE PREPARATION
- In a mixing bowl, whisk the all-purpose flour together with the granulated sugar, baking powder, Pumpkin Pie Spice and sea salt. Make a well, add the pumpkin Purée, milk, vegetable oil and vanilla bean paste. Mix until just combined. Set aside.8.82 oz all-purpose flour, 5.29 oz granulated sugar, 2 tsp baking powder, 1 Tbsp pumpkin pie spice, 1/2 tsp sea salt, 8.54 oz pumpkin purée, 4.41 oz milk, 3.88 oz vegetable oil, 1 tsp vanilla bean paste
PUMPKIN SPICE CRUMBLE PREPARATION
- In a separate mixing bowl, whisk in the light brown sugar together with the melted butter, all purpose flour, ground cinnamon, Pumpkin Pie Spice, chopped pecans and sea salt. Set aside.3.54 oz light brown sugar, 1 oz butter, 1 oz all-purpose flour, 1 tsp pumpkin pie spice, 1/4 tsp sea salt, 4 oz pecans
ASSEMBLY
- Spread evenly the pumpkin spice batter directly into the prepared baking pan. Sprinkle the pumpkin spice crumble on top and using the back of a rounded spoon poke the batter about every 1 inch | 2.5 cm. Then use the spatula to create uneven levels in your cake. NOTE: It will give it a nice appearance once cooked.
BAKE!
- Bake for 35 minutes at 350℉/180℃. (Every oven heats differently, monitor your cake from 30 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
- Once your Pecan Pumpkin Spice Crumble Cake is out of the oven, let it cool down for about 10 minutes before transferring onto a cooling rack. Then, slice and enjoy. Autumn Leaves & Pumpkins Please!NOTE: Like most cakes, this cake is best enjoyed the day of. Store it at room temperature up to 3 days.
YouTube Video
Nutrition
Calories: 461kcal | Carbohydrates: 57g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 8mg | Sodium: 319mg | Potassium: 185mg | Fiber: 3g | Sugar: 30g | Vitamin A: 4298IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Credit: Kristen from the blog Ella Claire & Co. ; Recipe “Pumpkin Pecan Coffee Cake” I love that this recipe has no eggs, it was the perfect cake to snack on, thank you! ~Nessa
Voici un délicieux moelleux au potiron recouvert d’un crumble croquant aux noix de Pécan. Il est épicé à souhait et sans oeuf pour que les intolérants puissent aussi en profiter!
pour les cucurbitacees j’attends le mois d’octobre je profite encore de l’été. Bises et belle fin de semaine
Ah ah oui mais tu peux toujours profiter des melons et concombres 😀 Bonne fin de semaine! Bises, ~Nessa
Avec les noix de pécan je craque forcément
Bises
C’est tellement fondant les noix de pécans, tu as raison! Bises, ~Nessa
Cà sent déjà Halloween ! Merci pour cette belle recette. Bisous
Mais non mais non!! En plus pour Halloween je travaille sur un projet pour l’année prochaine alors cette année je ne publierai pas trop (enfin je crois!) DEs Bises Chantal, bon weekend à toi! ~Nessa