Pumpkin Crumb Cake

Pumpkin Crumb Cake

from kelseyskitchen

Yield: (2) 9" round cakes or (1) 9x13" pan

Cake

1/2 cup butter, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla

1 1/4 cups flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

Pumpkin Filling

1 (14 oz.) can pumpkin puree (1 1/2 cups)

3 eggs

2/3 cups whole milk

1 cup brown sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

Crumb Topping

1/2 cup butter, softened

1 1/2 cups flour

1/2 cup brown sugar

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

Preheat the oven to 350 degrees.  Grease and prepare baking pan(s).

Make cake batter:  In a large mixing bowl, with an electric mixer cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Mix in vanilla.  In a separate mixing bowl, mix (or sift) flour, salt and baking powder together.  Add dry ingredients to butter and egg mixture.  Mix just until combined.  Set aside.

Make Filling:  In a separate large mixing bowl, add the pumpkin puree, eggs, milk, brown sugar and spices.  Set aside.  

Make Crumb Topping:  In a separate mixing bowl, combine the butter, flour, brown sugar, baking powder and spices.  Mix until topping is loose and crumbly.

Fill the bottom of your pan(s) with the prepared cake batter.  Next, pour the pumpkin filling over the top of the cake batter, and sprinkle the crumb topping on top of the filling.  Bake for 45 minutes or until the filling is set and topping is golden brown.  Cool before slicing . Serve with whipped cream or ice cream.

{cooks note}

This cake is extremely good.  I served mine with fresh whipped cream.  I took my pictures when there was no natural light to be seen (the darn winter months will be tough for me to take decent pictures since it get's dark so fast in the evening).  I'm not a pumpkin pie fan, so this type of dessert is my thing.  I'm totally diggin' it and it's on my top 5 favorite fall desserts.  It takes quite a few mixing bowls, but definitely worth the effort.

Fresh Raspberry Sour-Cream Crumb Cake

Fresh Raspberry Sour-Cream Crumb Cake

from Williams-Sonoma

Ingredients:

For the crumb topping:

1 cup all-purpose flour
2/3 cup granulated sugar
Grated zest of 1 lemon
8 Tbs. (1 stick) unsalted butter, melted 

For the cake:

1 3/4 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh raspberries
2 Tbs. confectioners’ sugar 

Directions:

Preheat an oven to 350°F. Grease and flour a 10-inch round springform pan.

To make the crumb topping, in a small bowl, stir together the flour, granulated sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder, baking soda and salt.

In another bowl, whisk together the eggs, sour cream and vanilla until well blended. Make a well in the center of the flour mixture and add the sour cream mixture. Beat until smooth and fluffy, about 2 minutes.

Spoon the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38 to 42 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Dust the cake with the confectioners' sugar and serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.

{cooks note}

I made this a few months ago when I got fresh raspberries at Costco.  I had forgotten about it, and was reminded of it this weekend.  You still have time to make it while the berries are still in season.

Flour a springform pan.  I sometimes add a piece of parchment paper to the bottom.

The batter just before the fresh berries and crumble are added.

Aren't those the most beautiful raspberries ever?  I wish I could say I picked them from my garden, but I can't.

The crumble topping.  I loved how this got nice and crunchy on top.  It gives an added texture to the moist cake.

Dust with powdered sugar.

Whip up some fresh whipped cream (with vanilla bean paste of course) and enjoy.

Brown Sugar Cake

Brown Sugar Cake
from Grandma Lybbert

2 cups packed brown sugar
1 cup butter
3 cups flour
1/2 teaspoon salt
1 egg
1 cup sour milk (add 1 tablespoon white vinegar or lemon juice to the milk)
1 teaspoon baking soda

Cut together (like pie dough) brown sugar, butter, flour and salt.  Set aside one cup of the mixture.  To the rest of the mixture add egg, milk and soda.  Spread in a 10x15 pan.  Sprinkle rest of crumbs on top.  Bake at 350 for 25-30 minutes.  Serve with crushed strawberries and whip cream.

-------------------------------------------------------------------------------------------------------------

{cooks note}


This cake is definitely a family favorite.  I don't really even like cake, but this one is a keeper.  Make sure you do not over bake it to avoid it from being really dry.  I usually end up cooking mine between 20 and 25 minutes.  I have served this cake with a variety of fruits.  Freshly sliced peaches, strawberries, blackberries and raspberries are all really good with it.  We prefer to serve ours with a little vanilla ice cream.  We like Homemade Vanilla by Blue Bell.  Next best thing to Schwan's...and affordable too.  This is a great go to recipe for a last minute dessert.  Everyone always leaves asking for the recipe.

The ingredients.

 I use my pastry blender to cut into the mixture.

 For the most part, you want the butter to be pea sized.

 Don't forget to take out one cup of the mixture.  This step is key to the end result of the cake.

 Adding the wet ingredients.

 Mix until just combined.  I used my hand mixer.  The more you mix, the more air you will incorporate into the cake.  I don't really like that. 

 I use the butter paper to grease my pan.  This is not necessary, I just like doing it.

 Before the crumbs are added.

 After the crumbs are added.  Doesn't it look totally different?  I don't have a picture of the whole cake when it came out of the oven.  Someone must have been crying, fighting or hanging on my leg.  

You should really try this soon.  Really.