Description
This Pumpkin Crumble Cake with Cardamom Caramel Swirl is a delightful autumn treat, combining pumpkin spice with cardamom and a luscious caramel swirl. It’s perfect for fall gatherings or a comforting dessert.
Ingredients
- All-Purpose Flour (250g / 2 cups): Provides structure.
- Granulated Sugar (200g / 1 cup): Adds sweetness and tenderness.
- Baking Powder (2 tsp / 10g): Leavening agent for a light texture.
- Baking Soda (1 tsp / 5g): Works with baking powder for a perfect rise.
- Ground Cinnamon (1 tsp / 2g): Adds warmth and depth.
- Ground Ginger (½ tsp / 1g): Provides a subtle spicy kick.
- Ground Nutmeg (½ tsp / 1g): Adds a warm, nutty aroma.
- Ground Cloves (¼ tsp / 0.5g): Adds a touch of complexity.
- Ground Cardamom (1 tsp total): Floral and citrusy note.
- Pumpkin Puree (400g / 1 ¾ cups): The star of the cake.
- Large Eggs (2): Binds ingredients and adds richness.
- Whole Milk (240ml / 1 cup): Adds moisture.
- Vegetable Oil (120ml / ½ cup): Keeps the cake moist.
- Vanilla Extract (2 tsp / 10ml): Enhances flavors.
- Salt (½ tsp / 2g): Balances sweetness.
- Brown Sugar (250g total): Adds molasses flavor.
- Butter (160g total): Creates a flaky crumble and rich caramel.
- Pecans (50g / ½ cup): Adds crunch and nutty flavor.
- Heavy Cream (120ml / ½ cup): Creates a smooth caramel.
Instructions
- Preheat & Prepare: Preheat oven to 175°C (350°F) and grease/line a 23cm (9-inch) cake pan.
- Make Crumble Topping: Combine flour, brown sugar, cardamom, and cold butter; rub to coarse crumbs, then stir in pecans. Refrigerate.
- Make Caramel Swirl: Melt butter, add brown sugar, then cream; cook until thickened. Stir in cardamom and salt; cool.
- Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, spices, and salt.
- Combine Wet Ingredients: Whisk together pumpkin puree, sugar, eggs, milk, oil, and vanilla.
- Combine Wet & Dry: Gently combine wet and dry ingredients, avoiding overmixing.
- Layer & Swirl: Divide batter, add caramel swirls, and repeat.
- Add Crumble: Sprinkle chilled crumble topping evenly over the cake.
- Bake: Bake for 45-55 minutes, or until a toothpick comes out clean.
- Cool & Finish: Cool in pan, then transfer to a rack; drizzle with caramel and sprinkle with pecans.
Notes
Using cold butter for the crumble is key for a flaky texture. Don’t overmix the batter to avoid a tough cake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: pumpkin,cake,crumble,cardamom,caramel,fall,autumn,baking,dessert