Thursday, October 18, 2012


 Pumpkin Crumb Cakes




Pumpkin season is upon us! It's one of my most favorite flavors and one I love year round. However, fall is the season most appropriate to share pumpkin flavored goodies with others. I am a teacher and I work with some great people who well deserved a treat during a meeting the other day. Trust me, meetings with cake are much better than those without. This cake is tender and has great fall flavor without being too complicated.

The ingredients for the cake are:
1 box of yellow cake mix
2 eggs
1 15 oz can of pumpkin
1/3 cup of water
2 teaspoons pumpkin pie spice
1/2 teaspoon  cinnamon
1 teaspoon of baking powder

The crumb topping:
1/2 cup of flour
3 tablespoons of butter, melted
1/2 cup of sugar
1/2 teaspoon cinnamon

The glaze (optional)
3/4 cup powdered sugar
1 teaspoon of vanilla


 

Mix the cake ingredients together until they are well combined. This was a bit stiffer than a typical cake batter, but no worries it's stinkin' good!






 



 

I poured my batter into two 9 inch cake pans but one 9 x13 or even a bundt pan would work well for this.




Then focus your attention on the delicious crumb topping..







Combine the crumb ingredients together. I made a 1 and 1/2 bath of the crumb topping since it is the best part.












 

Squish the topping together in your hands and sprinkle over the cakes. Make sure it's spread out evenly. 










Bake at 350 degrees for 30 minutes or until a cake tester comes out cleanly.



This cake is delicious warm out of the oven, but I found it is best at room temperature served with coffee or milk.


Happy pumpkining!

1 comment:

  1. Stan loves pumpkin cake! I have to print this recipe out too! I am going to have to buy a special binder for all of your recipes that I have printed out!

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