Delicious Pumpkin Spice Crumb Cake

INGREDIENTS :-
For the Crumb Topping:
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon fine salt
1/2 cup unsalted butter, cold and cut into small cubes
For the Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups pumpkin puree
1/2 cup vegetable oil
2 cups granulated sugar
Add eggs one at a time, then stir in vanilla extract.
Gradually add dry ingredients to the pumpkin mixture, alternating with buttermilk.
Pour the batter into a greased 9×9-inch or 9×13-inch baking pan.
Sprinkle the crumb topping over the batter.
Bake:
Bake for 30-35 minutes (20-25 minutes for a 9×13-inch pan) or until a toothpick comes out mostly clean.
Let cool slightly.
Prepare and Add Icing:
Mix powdered sugar, milk, and vanilla extract until smooth.
Drizzle icing over the warm cake.
NOTES
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Substitute: If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American
NUTRITION
Calories: 390 kcalSugar: 36gSodium: 350mgFat: 18gSaturated Fat: 8gCarbohydrates: 56gFiber: 2gProtein: 4gCholesterol: 55m