Lightly sweetened and moist aromatic pumpkin cake is topped with cinnamon streusel is so good and can be easily made in no time using your air-fryer or baked in the oven.
Store-bought canned pumpkin puree is usually thicker compared to homemade. You can omit the water called for in the recipe if you use homemade pumpkin puree
Preheat the air fryer without the basket at 320 F (160 C) for 5 minutes. If using oven, preheat oven at 350 F (180 C).
Make sure your pan can fit in your air-fryer. This recipe uses 7-inch round pan
Line the bottom of the cake pan with a parchment paper for easy removal
Prepare the topping:
Combine all the ingredients for the topping and use a fork to combine until the resemble crumbles. Keep them chilled in the fridge while you prepare other things
Prepare cake batter:
Combine all the dry ingredients in a mixing bowl and set aside
In another mixing bowl, whisk the wet ingredients together until the sugar dissolves.
Add the dry ingredients into the wet and use a spatula to fold the dry into the wet ingredients as you rotate the bowl as you fold.
Just mix until you no longer see pockets of dry ingredients. Don't overmix the batter
Baking:
Pour the cake batter in and smooth with a rubber spatula.
Cover with the streusel topping and use your fingers to gently press them so they stick to the cake later
Put the cake inside the preheated air-fryer, on top of the rack and bake for 30 minutes or until a cake tester inserted comes out clean. If it's still wet, bake another 5 minutes and check. Do not overbake the cake. Every air fryer can be different so start checking at around 30 minutes
If you bake in the oven, put on the middle rack and bake for 40-45 minutes or until a cake tester comes out clean
Cool down the cake:
Remove the cake from the air fryer or oven and let it cools down for at least 20 minutes before you try to slice the cake. If you slice the cake when it's just out from the oven, the cake will crumble
Storing leftover:
The leftover can be stored at room temperature for up to 3 days. After that, store them in the refrigerator in an air-tight container for up to 2 days.