Pumpkin Crumb Cakes

I saw this recipe here, and couldn't resist! My photo doesn't do the recipe justice...look at the great photos posted of the mini-cakes!

Dry Mix
1 cup sugar
2 1/2 cups flour
1 teaspoon salt
3 teaspoons baking powder

Cake Batter
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 dry mix

Pumpkin Filling
3 eggs
1 1/2 cup pumpkin puree
1 cup dark brown sugar
2/3 cup milk
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Crumb Topping
1/2 cup flour
1/2 cup butter
1 tablespoon water
1/2 dry mixture (see above)
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger

Heat the oven to 350°F. Sift together the flour, sugar, salt and baking powder for the dry mix.

Beat the butter until whipped and creamy and then beat in the eggs and vanilla. Beat in about half of the dry mix of flour and sugar. Set aside.

Whip together the eggs, pumpkin puree, milk, brown sugar and spices for the pumpkin filling. Set aside.

Mix the rest of the dry mix with a stick of butter, an extra half cup of flour, and the spices. Add a tablespoon of water and mix with fingers until loose and crumbly.

Grease a 9x13 baking pan and pat the dough into the bottom. Pour the pumpkin filling over top and sprinkle the crumb topping over it. Bake for about 45 minutes or until the filling is set inside. Let cool before slicing.

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