Pumpkin Crumb Cake

If you can take one more pumpkin recipe, this one would be perfect for Sunday brunch.  I’m sure you are familiar with the NY Crumb Cake, it is more crumbs than cake, but..oh, so delicious!  This take on the traditional crumb cake is more “timely” and seasonal:

Cream:
1/2# Butter, softened
3 cups Sugar

Gradually add:
4 Eggs, room temp.

2 cups Solid Pumpkin


Sift together:
4 cups Cake Flour
1 Tabl. and 1 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Ground Cloves
1/2 tsp. Salt


Add alternatly with dry ingredients to above:
1 cup Milk

Pour batter into a greased 9″X13″ pan. Top with crumbs.  Bake at 350 degrees for 40 minutes or until tests done with toothpick.  Serve warm.

CRUMB TOPPING:

Mix with fingers to form crumbs:
2 ½ cups AP Flour
1 cup Brown Sugar
2 tsp. Cinnamon
1 cup Butter, softened
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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 27, 2010, in Cakes, Pumpkin and tagged , , , . Bookmark the permalink. Leave a comment.

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