Wednesday, September 30, 2015

Pumpkin Crumb Cake With Cinnamon Pecan Crumb Topping

This moist, tender crumb cake is the perfect fall treat, every bite of this crumb cake you get the taste of pumpkin, warm spices, then an amazing cinnamon pecan crumb topping and a delicious creamy drizzle on top. This is the perfect crumb cake, that will be gone before you know it. I found this recipe, I knew by looking at this yummy cake we would eat this in one day, and yes we did. Everyone is thinking boy this family all they do is eat these desserts in one day in that family, well we are all healthy and their are peopnjle in and out of my house all day, my family alone plus my kids friends love coming here to see what is on their counter today, that is where it all goes, and actually if I find something I really love, like this recipe I will save the last 2 pieces and hide them just for me, not many people love pumpkin, I cant see why not it is my absolute favorite in the world, I love baking and cooking with it. I do buy the canned pumpkin, I also buy the fresh, why? For my girls (my chickens) they love pumpkin. I make them a pumpkin soup or just slice in half and they love it.. I hope you all enjoy this recipe like we do at my home.

    For The Crumb Topping
  • 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons packed light brown sugar
  • 1/2 tsp ground cinnamon
  • slight pinch of salt
  • 6 Tablesppons butter, melted
  • 1/3 cup finely chopped pecans
  • For The Crumb Cake
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspooon salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup  canned pumpkin puree
  • 3 Tablespoons sour cream
  • 1 tsp vanilla extract
  • For The Glaze
  • 2/3 cup powdered sugar
  • 1 1/2 Tablespoons half and half
  • 1/4 teaspoon vanilla

  • For The Crumb Topping:
  • 1.In a large mixing bowl add flour, granulated sugar, brown sugar, cinnamon, and salt and whisk. Pour in the butter and fold in then using your fingers break up the clumps until crumbly, then add in the pecans, stir and set the mixture aside. 
  • For the cake:
  • 1.Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray then set aside
  • 2.In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves and whisk until combined then set aside.
  • 3.Using a stand mixer, if you do not have one you can use a hand mixer, blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment if you dont have a paddle attachment use the beater and keep scraping down the sides, then add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.
  • 4.Pour batter into prepared baking dish and spread into an even layer. Sprinkle crumbs into very small crumbles evenly over batter. Bake in preheated oven until center is set (it should spring back when gently touched, about 35 - 45 minutes. Remove from oven and cool completely on a wire rack.
  • For the glaze:
  • 1.In a small mixing bowl whisk together powdered sugar, half and half and vanilla until smooth. Add more half and half or powdered sugar to thin or thicken as needed. Pour mixture into a small resealable bag. Seal bag and cut a tiny tip from one corner then drizzle over cake. Allow glaze to set then cut cake into squares. Store in a container. Enjoy this delicious crumb cake. 

  • Recipe and photo source:

No comments: