Pumpkin Cake

Pumpkin Cake

Ingredients

Crumb Topping

125g plain flour

220g soft brown sugar

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground nutmeg

115g unsalted butter cold

Cake

250g plain flour

2 tsp baking powder

1tsp baking soda

2 tsp ground cinnamon

1 tsp ground cloves

1/2 tsp ground ginger

1/4 tsp grated nutmeg

1 tsp salt

280g granulated sugar

1 (420g) pumpkin puree

250ml oil

4 large eggs

2 tsp vanilla extract

Glaze (Optional)

120 icing sugar

2 tbsp milk

1 tsp vanilla extract

pinch of salt

Method

1. Preheat oven to 180C or 160C fan. Line and butter a 8 x 12 inch cake pan.

2. Make the crumb: Mix together the dry ingredients, then add the cold butter . Using your fingers or pastry cutter mix until the butter is broken down into pea-sized crumbs. Refrigerate to keep the butter cold until ready to use.

3. In a large bowl, add the pumpkin puree, oil, eggs, and vanilla extract. Whisk until the mixture is smooth.

4. In a separate bowl sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.  Stir in the granulated sugar until well combined.

5. Pour the flour into the wet mixture and stir until just combined. Pour batter into prepared baking pan and add the crumb topping spreading evenly across the top.

6. Bake for 30 minutes or until an inserted knife comes out clean. Leave to cool.

7. Make the vanilla glaze: In a bowl, combine the sugar, milk, vanilla, and salt, whisk until smooth.

8. Drizzle over the top of the cooled cake.