Fall Baking: Pumpkin Crumb Cake

Normally I save my baking posts until the weekends (because that’s when I have the time to bake), but I have an event tomorrow that requires me to bring a dessert, so my recipe post is coming to you a little early.  Since it’s Halloween weekend, I figured I should stick to a pumpkin recipe.  I’ve never made a crumb cake before, so decided to try this recipe.  It has a ton of ingredients, but don’t let that scare you off.  They’re pretty basic ingredients, and I already had most of them in my house.  The steps are fairly easy and it is delicious!  Completely worth the time.

You will need:

Topping:

1 cup all-purpose flour

1/2 cup packed dark brown sugar

pinch of salt

1 1/2 teaspoons cinnamon

6 tablespoons of unsalted butter, cold, cut into pieces

Cake:

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 Tbsp  cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/3 cup vegetable oil

3/4 cup unsweetened applesauce

1 can (15 oz.) pure pumpkin

1 tsp vanilla extract

1 1/2 cups sugar

1/2 cup packed dark brown sugar

2 large eggs, room temperature, lightly beaten

Step 1 – Make the cake topping first - In a bowl stir together flour, brown sugar, salt, and cinnamon.  Add pieces of butter.  Combine with fingertips until mixture is crumbly.  Put in refrigerator.

Step 2 – Preheat oven to 350 degrees.  Butter and flour a 13×9 cake pan.

Step 3 – In a small bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Step 4 -  In a large bowl whisk together vegetable oil, applesauce, pumpkin, vanilla, sugar, and dark brown sugar until well mixed.  Whisk in eggs.

Step 5 – Add flour mixture in the small bowl to the pumpkin mixture in the large bowl.  Stir just until combine.  Do not over mix.  It will be lumpy, don’t panic.

Step 6 – Pour batter into cake pan and spread evenly.

Step 7 – Take crumb topping out of the refrigerator and sprinkle over the top of the batter.

Step 8 – Bake for 45 minutes.

Step 9 – Remove from oven and allow to cool (in cake pan) on a wire rack.

This is an old recipe from All You magazine, but I adjusted the amount of ginger.  The original recipe calls for 2 tsp, but on the advice of a friend, who is an amazing baker, I reduced it by half.  I’m so glad I did.  The recipe states it should be baked for 50 minutes, but I think 45 minutes is more than plenty.  This is perfect for breakfast, especially if you have company visiting over the holidays.  The taste of pumpkin isn’t overpowering, so even those who aren’t huge pumpkin fans will like it.

Enjoy!

Reminder!

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Comments

  1. This looks (and sounds) so delicious! If our soccer gets cancelled this weekend, I know what I am baking up in the kitchen.

  2. Karen Foster says:

    Sounds yummy!

    Hi New email subscriber from Feed Me Friday!!

    Karen
    Mommy’s Moments
    http://www.avonbykaren.blogspot.com

  3. That looks amazing! I love anything pumpkin! I’m definitely going to have to give this a try. Thanks so much for the recipe!

    Lisa
    P.S. Thanks for stopping by and linking up to the Getting to Know You Friday!

  4. houseofmoms says:

    I really like that you add pics to your recipes. Thanks for posting this recipe. Hoping to try it out this weekend. I am here from the Weekend Blog Hop. I am following you. Would love if you would follow me as well. Hope you have a great weekend. You can follow me here: http://houseofmoms.wordpress.com/

  5. VintageMom says:

    This looks delicious! I never thought to put a crumb crust on a pumpkin dish before, but it makes perfect sense. Can’t wait to try it :)

    Lisa @ Allergy Free Vintage Cookery

  6. sineamarie says:

    Crumb cakes…any flavor at all…are so delightful! This recipe sounds really good!

  7. Christina says:

    It does have a lot of ingredients, but looks easy enough that perhaps I could do it! I am a terrible baker, but I love crumb cake and anything pumpkin! Great pictures, too!

    Thank you for linking up with the Getting to Know You Friday Blog Hop. New follower!

    Christina

  8. KB and Whitesnake says:

    Looks delish!

    We’d love for you to share your recipes with us at

    Simply Delish Saturday

  9. kshawnedgar says:

    Nom nom. I’m going to attempt to make this wonderful treat tomorrow for my folks. Thanks for the idea. I’m passing this along to my sister, as well. Thanks.

  10. If you do not mind me commenting as The Kitchen Counselor… I find that recipes with a longer list of ingredients impart a more complex layering of flavors, which keeps us interested in the dish. Your mouth/mind connection coordinates to sort out the individual ingredients sometimes by taste, sometimes by scent, sometimes by both. I’m proud of your growth as a baker! And… having had the pleasure of tasting this item, I can say, bravo!

  11. Shannon McCarthy says:

    This looks delicious…definitely a recipe I’ll test-drive before Thanksgiving comes around. Reminds me of a pumpkin crumb cake
    I order around this time of year from a bakery in northern new jersey. Thanks for sharing!

  12. This looks and sounds amazing! I love pumpkin!

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