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!

Last chance to enter my blog giveaway for the adorable hat from Babes ‘n Beads!  Entries will close on October 28th at noon (EST).  Thank you to all those who have already entered.  If you haven’t entered yet, click here and enter before it is too late! 

Two Ingredient Pumpkin Muffins

I think my love for all things Fall is well established.  So when I first heard about this recipe a few weeks ago from someone on Twitter, I knew I had to try it.  Unfortunately, the person on Twitter didn’t mention what the 2 ingredients were, so I had to do some research.  I eventually learned that all you needed for this recipe is a box of spice cake mix and a can of pure pumpkin.  How easy is that?  I found several bloggers had tried it, but they had all added to it in some way (nutmeg, cinnamon, etc.).  I soon became determined to try it in its original 2 ingredient form.  To make it even better, I found some references to this being an old Weight Watcher’s recipe.  A simple recipe that isn’t so bad for you?  I’m in!

What you will need: (makes about 15 muffins)

1 spice cake mix

1 can of pure pumpkin

Step 1 – Preheat oven to 350 degrees.  Grease muffin cups or use cupcake liners.

Step 2 – Mix both ingredients until smooth.  The pumpkin makes this step difficult.  I used my mixer on high for about 2 1/2 – 3 minutes.

Step 4 – Fill muffin cups 2/3 full.

Step 5 – Bake for 19 minutes.

Step 6 – Remove from oven and allow to cool.

These took about 25 minutes, total.  About 5-6 minutes prep time and 19 minutes in the oven.  They are so incredibly good.  The hardest part for me was finding a spice cake mix.  I went to 3 different sores before I finally found one.  Yep, that’s right, I went to more stores to find the ingredients, than actual ingredients in the recipe.  Definitely worth it though.

In the end I couldn’t help but adding a third ingredient.  There goes the “not so bad for you” part of the recipe.

Slow Cooking Saturday

A culinary mastermind I am not.  I wish I could be one of those moms that makes every meal, or even just a majority of our meals, from scratch.  If only I had the time.

When I saw Michelle at I Heart Publix post this super easy Chicken Tortilla Soup recipe from Passionate Penny Pincher earlier this week, I thought, “Hey, even I can do that!”.  Unfortunately, it would have to wait until the weekend.  So here it is, my weekend project:

If only I had taken a picture of the finished product.  It was delicious, easy to make, and I have plenty left over for lunch tomorrow.  Plus, my house now has the heavenly aroma of chicken tortilla soup.  Definite bonus.

But what about desert?  Michelle at I Heart Publix came through for me again when she posted this recipe for pumpkin cupcakes earlier today.  So yummy.

I now leave you with 3 reasons why cupcakes are the perfect food:

  1. Completely portable with very little mess;
  2. Perfect icing to cake ratio; and
  3. Because they are small, you can eat at least 2 and not feel guilty.