This cake is like a cinnamon bun, pumpkin pie, and pecan pie all tied into one. Make it for the sole fact that your entire house will smell like freshly baked cinnamon rolls and toasted pecans. It's mouth watering, for real.
Then, you pour the maple glaze over the top and you're speechless. Try not to devour it right at that moment, I dare you.
The best part about this cake? You can call it a guilty pleasure for how amazing it is BUT you don't have to feel guilty at all. Life's too short not to enjoy a sweet treat.
Pumpkin & Pecan Crumble Oatmeal Cake
3/4 cup of boiling water
1/2 cup of quick oats
1/4 cup of maple syrup
1/2 cup of light brown sugar
2 (heaping) Tbsp of pumpkin puree
1 egg - room temperature
3/4 cup + 2 Tbsp of all purpose flour
1/2 tsp of baking soda
1/2 tsp of cinnamon
1/4 tsp of salt
1/2 cup of chopped pecans
1/4 cup of light brown sugar
1/2 tsp of cinnamon
1/8 tsp of salt
2 Tbsp of coconut oil - melted
1/2 cup of confectioners (powdered) sugar
1 Tbsp of vanilla almond milk (or milk of choice & add 1/4 tsp of vanilla extract)
1 Tbsp of maple syrup
Preheat the oven to 350 degrees. Parchment or grease an 8 inch square baking pan.
Start by making your oatmeal base, combine the boiling water & quick oats then set aside.
In a separate large bowl, whisk together the flour, baking soda, cinnamon, and salt.
To your oatmeal base, add the maple syrup, brown sugar, pumpkin, and egg. Mix together until well combined. Add this wet mixture into your flour mixture and whisk together until just combined. If your batter seems dry, you can add more water little by little until it's smooth. Don't over mix!
Pour cake batter into pan and spread out evenly. Set aside and make your pecan crumble topping.
Combine all ingredients in a small bowl and toss together until the pecans are all coated.
Sprinkle the crumble over the top of the cake batter. Place the cake in the oven (on the middle rack) for 25-30 minutes until fully cooked through and a toothpick (or knife) comes out clean.
Let the cake cool in the pan for 10-15 minutes then transfer to a cooling rack. Once it's cool, you can make your glaze.
Whisk together all ingredients in a small bowl until smooth.
Use the whisk to glaze your cake using a zig zag pattern or if you prefer dumping it on top, that works too! :P
I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it.