Pumpkin Crumb Cake with Apples |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A fine choice for a fall Sunday brunch, this crumb cake is spiced with cinnamon, cloves, and nutmeg. Ingredients:
3 tablespoons all-purpose flour |
3 tablespoons brown sugar |
1 1/2 tablespoons chilled butter, cut into small pieces |
3/4 cup granulated sugar |
1/2 cup pumpkin puree |
3 tablespoons butter, softened |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1 large egg |
1 large egg white |
1 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup low-fat buttermilk |
cooking spray |
2 cups thinly sliced rome apple (about 3/4 pound) |
Directions:
1. Preheat oven to 350°.
2. To prepare crumbs, combine 3 tablespoons flour and brown sugar in a medium bowl; cut in 1 1/2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.
3. To prepare the cake, beat the granulated sugar and the next 7 ingredients (granulated sugar through egg white) with a mixer at medium speed until well blended. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Combine 1 1/4 cups flour, baking powder, soda, and salt in medium bowl, stirring with a whisk. Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with flour mixture; mix after each addition.
4. Pour batter into a 9-inch round cake pan coated with cooking spray. Arrange apple spokelike on top of batter. Sprinkle with crumb mixture. Bake at 350° for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack.
|
|