Q: Can I make this recipe ahead of time?

A: Yes, this cake can be made a day in advance and stored in an airtight container.

Q: How do I know when the cake is done?

A: A toothpick inserted into the center should come out clean without wet batter.

A: Yes, but ensure it’s properly cooked and pureed for the best texture.

A: Pair it with whipped cream, tea, or coffee for a delightful experience.

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Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Pour the batter into the prepared baking pan.
In a separate bowl, combine the melted butter, oats, walnuts or pecans, and a bit of flour to create the crumb topping.
Sprinkle the crumb mixture over the cake batter.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before serving.

For best results, use room temperature ingredients and avoid overmixing the batter.