September is the beginning of pumpkin (and Great British Bakeoff!) season and what better way to start feeling all warm and cosy than with my Pumpkin Spice Crumb Cake and a cup of tea!
•3 eggs, lightly beaten
• 125g dark brown sugar
• 225g sifted self raising flour • 75g olive oil
•1tsp vanilla essence •175g pumpkin purée (tinned or homemade)
•1/8 tsp salt
For crumb topping
• 225g flour
• 75g granulated sugar
• 75g packed brown sugar
• 1/8 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 8 tablespoons unsalted butter, melted and warm
First make the topping. Combine all the dry ingredients in a bowl, then add the melted butter and stir together until a stiff dough forms. Set aside until completely cooled.
Meanwhile, make the cake batter. Combine all dry ingredients in a large bowl and mix together the eggs, pumpkin purée, olive oil and vanilla extract in another bowl. Slowly pour the wet ingredients into the dry ingredient bowl, stirring until just combined. Pour into an oiled and lined cake tin and crumble on the topping, leaving some of the topping quite chunky.
Bake in the oven on gas mark 5 for around 40 minutes or until a toothpick inserted into the middle comes out clean.
If you make my cake, post a photo on Instagram and use the hashtag #thewimbledonlife for a chance to be featured in my Instagram stories! Happy baking!