Pumpkin Crunch Cake: A Decadent Fall Dessert

Rich pumpkin flavor, warm spices, and a crunchy walnut topping come together in this Pumpkin Crunch Cake to create an irresistible dessert. Finished with a creamy, luxurious cream cheese frosting, this cake is the perfect way to celebrate autumn’s flavors.

Ingredients

Pumpkin Cake

• 250 grams (1 ⅛ cups) vegetable oil
• 100 grams (⅓ cup) buttermilk
• 200 grams (1 cup) brown sugar
• 50 grams (¼ cup) maple syrup
• 4 large eggs
• 500 grams (3 cups) raw pumpkin, grated
• Zest of 1 lemon
• 400 grams (3 ⅛ cups) cake flour
• 10 grams (2 teaspoons) baking powder
• 5 grams (1 teaspoon) baking soda
• 8 grams (3 teaspoons) cinnamon powder
• 3 grams (1 teaspoon) nutmeg powder
• 3 grams (1 teaspoon) ginger powder
• 3 grams (1 teaspoon) allspice powder
• 5 grams (¾ teaspoon) fine salt
• 150 grams (1 cup) raisins (optional)

Caramelized Walnuts

• 200 grams (1 ⅔ cups) walnuts
• 200 grams (1 cup) sugar

Cream Cheese Frosting

• 600 grams (2 ⅔ cups) cream cheese, full fat
• 400 grams (1 ¾ cups) unsalted butter
• 400 grams (2 ½ cups) white chocolate, chopped

Instructions

1. Prepare the Pumpkin Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the vegetable oil, buttermilk, brown sugar, maple syrup, and eggs until smooth.
3. Add the grated pumpkin and lemon zest, stirring to combine.
4. In a separate bowl, sift together the cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.
5. Slowly incorporate the dry ingredients into the wet mixture, folding carefully until just combined. If desired, stir in the raisins.
6. Pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Caramelized Walnuts

1. Line a baking sheet with parchment paper.
2. In a medium saucepan, heat the sugar over medium heat until it melts and turns a golden caramel color. Stir occasionally to ensure even melting.
3. Add the walnuts and stir quickly to coat them in the caramel.
4. Arrange the walnuts in a single layer on the prepared baking sheet. Let them cool completely before breaking them into smaller pieces.

3. Prepare the Cream Cheese Frosting

1. Melt the white chocolate in a heatproof bowl set over a pot of simmering water or in the microwave in short intervals. Let cool slightly.
2. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
3. Gradually add the melted white chocolate, beating until fully incorporated and the frosting is fluffy.

4. Assemble the Cake

1. Set one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting evenly over the top.
2. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
3. Decorate the cake with the caramelized walnuts, pressing them gently onto the sides or sprinkling them on top.

Conclusion:

This Pumpkin Crunch Cake is a masterpiece of flavors and textures—moist pumpkin cake, crunchy caramelized walnuts, and velvety cream cheese frosting. Perfect for holiday tables or cozy gatherings, it’s a dessert that tastes as incredible as it looks. Share it with loved ones, and watch this cake become a fall tradition!