Pumpkin Crumb Cake
From Honeybee1 12 years agoIngredients
- Topping: shopping list
- 1/4 cup granulated sugar shopping list
- 1/4 cup packed brown sugar shopping list
- 3/4 tsp ground cinnamon shopping list
- 2 Tbs cold butter cut into small chunks shopping list
- 1 cup chopped pecans shopping list
- Cake: shopping list
- 1/2 cup room temperature butter shopping list
- 1 cup granulated sugar shopping list
- 2 eggs shopping list
- 1 cup canned pumpkin (be sure it's not pumpkin pie filling) shopping list
- 1 cup sour cream ( can be lowfat) shopping list
- 1 tsp vanilla extract shopping list
- 2 cups all purpose flour shopping list
- 1 tsp baking soda shopping list
- 1 tsp baking powder shopping list
- 1 tsp ground cinnamon shopping list
- 1/4 tsp kosher salt shopping list
How to make it
- Preheat oven to 325.
- Grease and flour two 8" round cake pans.
- Make the topping: Combine sugars and cinnamon. Cut in the butter until mixture looks like course crumbs. Stir in pecans. Put in refrigerator until needed.
- Make the cake:
- Combine the pumpkin, sour cream and vanilla in a small bowl. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and salt.
- In a large mixing bowl, cream the butter and sugar. Add eggs one at a time mixing well after each addition.
- Add 1/2 the dry ingredients to the butter mixture, mix until combined. Add 1/2 pumpkin mixture to butter mixture and mix well. Add the remaining 1/2 dry ingredients and mix well. Add remaining pumpkin mixture and mix until combined.
- Pour 1/2 the batter into each pan. Sprinkle 1/2 the topping onto each pan of batter.
- Bake 45 minutes or until a toothpick inserted in the center comes out clean.
- Best served warm. You can heat up each slice in the microwave 15-20 seconds.
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