Pumpkin Spice Cake with Crumb Topping Recipe
Pumpkin Spice Cake with Crumb Topping Recipe
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2. Pumpkin Spice Cake with Crumb Topping Directions
Pu< mpkin Spice Cake with Crumb Topping Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, mix the Swerve Granular Sweetener, Swerve Brown Sweetener, pumpkin puree, I Can't Believe It's Not Butter!® Light, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan and spread it out evenly.
- To make the crumb topping, mix the flour, Swerve Granular Sweetener, Swerve Brown Sweetener, and cinnamon in a bowl. Add the melted I Can't Believe It's Not Butter!® Light and stir until crumbly.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack before slicing and serving.
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