Tuesday, September 30, 2014

Pumpkin Crumb Cake Meant For Sharing



What to do with half a can of pumpkin puree left over? Make crumb cake! It's a great way to kick off October.

This easy recipe yields two 8x8 inch trays, making it perfect to save one at home, and give one to some hungry pumpkin loving co-workers!

To make yours, you will need:

2 8x8 disposable metal trays lined with parchment paper and sprayed with non-stick

Cake:
1 cup of butter, melted
1 cup of sugar
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon salt

Crumbs: (Or as I like to call it, the "good stuff")
2 1/4 cups of flour
2 sticks of butter, softened
2/3 cup sugar
1 tablespoon cinnamon
1/2 teaspoon vanilla

Preheat your oven to 350 degrees.

Mix wet ingredients for the cake, then gradually add dry. Do not overmix.


Spread out between the two trays and cook for 15 minutes.

Meanwhile, in a large bowl, add ingredients and stir until crumbly.


Remove from oven and add crumbs.



Cook for another 30-40 minutes or until a knife inserted comes out clean.

Garnish with powdered sugar. YUM!


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