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