Step 1

Preheat the oven to 180°C (350°F). Grease or line a 20 cm (8 inch) round cake pan.

Step 2

Add the pumpkin puree, milk, sugar and oil to a large mixing bowl and mix until combined. Add the rest of the ingredients and mix until there are no big lumps. Set aside.

Step 3

In a small mixing bowl, combine all the ingredients and mix until well combined.

Step 4

In a small mixing bowl, combine all the ingredients and mix until there are no more pockets of flour and butter and everything is roughly combined.

Step 5

Spread half the cake batter into your cake tin and smooth the surface with a spatula or spoon. Sprinkle the cinnamon sugar on top. Dollop the remaining cake batter on top and smooth the surface. Sprinkle the crumble on top (there'll be a lot of crumble).

Step 6

Bake the cake for 55-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. If the cake is browning too quickly at any point, cover the cake tin with an oven-safe tray or aluminium foil.

Step 7

Allow the cake to rest in the cake tin for at least 5 minutes. Remove the cake from the tin, dust with powdered sugar (if desired) and serve!

Step 8

The cake can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.