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!

Prep Time 15

Bake / Cook Time 35

Total Time 50

Equipment

Square Mold

Baking Sheet (M)

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.