Description
This Pumpkin Crunch Cake features a moist pumpkin cake with a luscious salted pumpkin caramel swirl and a crunchy pumpkin seed brittle topping. It’s the perfect fall dessert to impress!
Ingredients
Scale
- 300g (1⅓ cups) pumpkin puree, not pie filling
- 200g (1⅔ cups) all-purpose flour
- 2 tsp (8g) baking powder
- 1 tsp (5g) baking soda
- 1 tsp (2.5g) ground cinnamon
- ½ tsp (1g) ground ginger
- ¼ tsp (0.5g) ground nutmeg
- ½ tsp (3g) salt
- 115g (½ cup) unsalted butter, melted
- 150g (¾ cup) light brown sugar
- 100g (½ cup) granulated sugar
- 2 large eggs
- 1 tsp (5ml) vanilla extract
- 120ml (½ cup) whole or oat milk
- 150g (⅔ cup) pumpkin puree (for caramel)
- 100g (½ cup) light brown sugar (for caramel)
- 50g (¼ cup) unsalted butter (for caramel)
- Pinch fine sea salt
- 60ml (¼ cup) coconut cream
- 50g (½ cup) raw pumpkin seeds
- 30g (2 Tbsp) light brown sugar (for topping)
- 15g (1 Tbsp) unsalted butter (for topping)
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F), grease & line a 23cm (9-inch) cake pan.
- Make Caramel: Cook pumpkin puree, brown sugar, butter, & salt until thickened, then whisk in coconut cream.
- Toast Seeds & Make Brittle: Toast pumpkin seeds, then coat with brown sugar & butter; cool & break into pieces.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, spices, & salt.
- Cream Butter & Sugars: Beat butter, brown sugar, & granulated sugar until fluffy.
- Add Wet Ingredients: Beat in eggs, then stir in vanilla, pumpkin puree, & milk.
- Combine Mixtures: Fold dry ingredients into wet ingredients until just combined.
- Layer & Swirl: Pour batter into pan, swirl in caramel, top with remaining batter & caramel.
- Add Brittle & Bake: Scatter brittle over cake & bake for 35-40 minutes.
- Cool & Serve: Cool in pan for 10 minutes, then invert onto a wire rack.
Notes
For a richer caramel, use full-fat coconut milk instead of coconut cream. Don’t overbake the cake to maintain its moistness.
- Prep Time: 20 minutes
- Cook Time: 40 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: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: pumpkin,cake,fall,dessert,caramel,brittle,baking,pumpkin spice