Pumpkin Crumb Cake

INGREDIENTS (cake):

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 cup vegetable oil

• 1 egg

• 1 tsp vanilla

• 1/3 cup buttermilk

• 1 cup pumpkin purée

• 2 cups flour

• 1 tbsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ginger

• 1/2 tsp salt

• 2 tsp baking powder

INGREDIENTS (Crumb Topping):

• 1 stick butter, melted

• 1 1/3 cups flour

• 1/4 cup granulated sugar

• 1/3 cup dark brown sugar

• 1 tsp cinnamon

• 1/8 tsp nutmeg

DIRECTIONS:

Preheat oven to 350°. Grease a 9x9” pan and set aside.

Prepare crumb topping: Whisk flour, sugars, cinnamon and nutmeg together. Add in melted butter and stir until crumbs form. Set aside.

Prepare batter: Mix sugars and vegetable oil. Add egg and vanilla extract. Add buttermilk and mix until combined. Add pumpkin purée. Stir in dry ingredients until combined. Pour batter into pan and top with crumbs. Bake for 35-40 minutes. Cool for an hour and serve.