Spiced Pumpkin Crumble Cake
Perfect for Halloween or just when you need a cozy spiced bake. This is such an easy last-minute treat — soft, moist pumpkin cake topped with a crunchy spiced crumble and simple glaze.
Ingredients:
Crumble Topping
- 110 g brown sugar
- 75 g plain flour
- 1 tsp pumpkin spice mix (homemade recipe below)
- pinch of salt
- 65 g unsalted butter, cubed and chilled
Cake Batter
- 210 g brown sugar
- 2 large eggs
- 240 g pumpkin purée
- 65 g melted butter
- 65 g macadamia oil (or neutral oil)
- 1 tbsp pumpkin spice mix
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 225 g plain flour
Glaze
- ¾ cup icing sugar
- 2 tbsp milk (add more if needed for drizzle consistency)
- pinch of allspice
Homemade Pumpkin Spice
- 2 tsp cinnamon
- 1 tsp allspice
- ½ tsp clove powder
- 1 tsp ginger powder
- 1 tsp nutmeg
- pinch black pepper
Method :
Crumble Topping
- Rub together with your fingertips until the mixture resembles coarse breadcrumbs. Set aside.
Cake Batter
- Preheat oven to 170°C (fan). Grease and line an 8-inch round tin.
- Whisk eggs and brown sugar until pale and airy.
- Stir in pumpkin purée, melted butter, oil, and spice mix until smooth.
- Add baking powder, baking soda, salt, and flour. Whisk gently until just combined — don’t overmix.
- Pour batter into prepared tin, sprinkle the crumble evenly on top.
- Bake for 40–45 minutes, or until a skewer inserted in the centre comes out clean.
Glaze
- Mix until smooth, then drizzle over cake while still slightly warm.
