Pumpkin cake with nutty crumble

pumpkin cake with nutty crumble

Sometimes I see a cake that I must make it. That strange urge is like itching, doesn’t stop until you follow it up.

That cake looked gorgeous and fitted into my autumnal mood. A lot of cinnamon and spices, some nuts and finally pumpkin. It couldn’t be better suited for this season. The cake should have lovely orange colour, but because I’ve used dark muscovado sugar, you can only see a tint.

pumpkin cake with nutty crumble

The cake smells and tastes like autumn. There is lovely crunch from the nuts and lightness of cake itself. And if you bring this cake to work, you will get some nice comments about it like this one “This cake is amazing! So spicy and cinnamonny! “.

Pumpkin cake with nutty crumble

Recipe adapted from White on Rice Couple

For a 23-cm spring pan

  • 40g plain flour
  • 110g brown sugar*
  • 1 tsp ground cinnamon
  • pinch of salt
  • 100g mixed nuts, chopped finely
  • 85g unsalted butter, cold and cubed
  • 1 cup golden sultanas
  • dark rum, enough to cover the raisins
  • 180g plain flour
  • 20g cornflour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp grated nutmeg
  • 1/2 tsp salt
  • 113g unsalted butter, soften
  • 220g brown sugar**
  • 2 eggs
  • 2 tsp fresh ginger, grated
  • 1 tsp vanilla extract
  • 180ml pumpkin puree
  • 120ml sour cream

Preheat the oven to 175°C/165°C fan.

Butter and flour a 23-cm spring pan.

Soak the raisins in rum for at least 20 minutes prior baking.


Place flour, sugar, cinnamon, salt and chopped nuts and rub in the cold butter until it have a crumbly consistency. Put into fridge until needed.


Sift together the flour, cornflour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium bowl.

In a separate bowl beat the butter and sugar until light and fluffy.

Beat in the eggs, one at a time.

Add in ginger, vanilla extract, pumpkin puree and sour cream and stir it until well combined.

Drain the raisins from the rum and stir in.

Pour the batter into the prepared cake pan.

Sprinkle it with the crumble.

Bake in preheated oven for around 1 hour, or until or until a skewer inserted in the middle comes out clean.

Allow to cool down before slicing.


*I used dark muscovado sugar, if you want to get paler colour, use light muscovado or demerara sugar.
**The cake was too sweet for me, I quit sugar by 70g

I’ve added this little recipe to Lucy’s movement Cook Blog Share, that is about spreading some love to brilliant blogs that around us. Feel free to join us!