Pumpkin Crumb Cake - from Scratch |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
I found this online, but can't remember which site. I plan to make it for Thanksgiving as I will have 2 guests who don't like pumpkin pie. If you don't have self-rising flour you can make it yourself: For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.I also think some crushed pecans or walnuts in the crumb topping would be good. Ingredients:
1 (15 ounce) can pumpkin |
2 cups sugar |
1 cup milk |
2 cups self rising flour |
1/2 cup unsalted butter |
2 eggs |
1 teaspoon vanilla |
1 1/2 teaspoons cinnamon |
1/2 cup unsalted butter |
1 cup brown sugar (dark or light) |
1 cup flour (self rising or plain, whatever you have on hand) |
1 cup oats (quick or old fashioned) |
Directions:
1. Spray 9×13 inch pan with cooking spray.
2. Place all batter ingredients into large mixing bowl. Mix until well blended.
3. In medium bowl, place all topping ingredients. Cut together until well blended.
4. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
5. Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.
|
|