How to Prepare Pumpkin Crunch Cake
Pumpkin crunch cake is crunchy and fluffy with a superb taste. It’s good for the party and the whole family.
Ingredients Pumpkin Crunch Cake
Pumpkin seed crumble
1/4 cup granulated sugar
3/4 tablespoons light brown sugar
1/4-2 tablespoons cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger, grated
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/3 cup pumpkin seeds, roughly chopped
3 cups cake flour
1 1/2 teaspoons kosher salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground garlic cloves
3 large eggs
1 can pure pumpkin
1 3/4 cups sugar
1 1/4 cups vegetable oil
Preheat oven to 300°F.
Stir together with a spatula all crumble ingredients except pumpkin seeds until a dough is form.
Spread dough across a parchment paper-lined baking sheet then bake for 10 minutes. Stir constantly.
Add pumpkin seeds then stir to combine for 10 minutes. Set aside to cool.
Grease a 10-inch springform pan with cooking spray and line the bottom with parchment paper.
Whisk flour, salt, baking powder, baking soda, and spices in a bowl then set aside.
Whisk eggs, pumpkin, sugar, and oil together until fully combined in a separate bowl.
Whisk in half of the dry ingredients until well combined. Add remaining dry and whisk until no pockets of dry ingredients remain.
Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean about 1 hour. Allow to cool before removing cake from pan.
Using serrated knife, remove top of the cake and make a level surface. Spread Frosting on top of Cake.
Sprinkle crumble evenly across frosting. Freeze it and serve.