ADVERTISEMENT
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredient mixture to the pumpkin mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing well after each addition. Stir until just combined, being careful not to overmix.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. In a separate bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt for the crumb topping. Add the melted butter and mix until crumbly.
7. Sprinkle the crumb topping evenly over the cake batter in the baking pan.
ADVERTISEMENT