Pumpkin Crumb Cake and a Swim Workout

Ahh pumpkin. What a wonderful flavor. You know what else has a wonderful flavor? Sugar. And when you put the two of them together… Heaven. That’s pretty much the base of this pumpkin crumb cake, pumpkin and sugar. No wonder it turned out so well!

I’ve been looking for a good pumpkin coffee cake recipe for a while. Shelby and I made this one last year around Thanksgiving, but it didn’t turn out exactly right. Even after extending the baking time by quite a bit, the middle was still undercooked and the cake bottom was gummy, but the crumb top was burned. However, I saw this recipe at Bird on a Cake, and it looked so pretty I just had to try it! We had the same problem with this one as the last cake, it took wayyyy longer to bake than the directions say, but this time we extended the baking time for long enough, and it came out great! The first thing that attracted me about this recipe was the crumb topping. The fat, spiced crumbs looked too good to pass up. And there’s so much crumb topping, how can you go wrong with that? The answer is, you can’t. It was delicious.

As for the cake part, it was good, if not outstanding. It was a little too dense and still a bit too chewy for cake. That’s possibly because we overdid it with the pumpkin. We had a 29 oz can of pumpkin, not a 15 oz can, so we scooped out just under 2 cups, but I have a hunch that 15 oz of pumpkin is actually closer to 1 3/4 cups. We also had to increase the baking time from the recommended 45 minutes to closer to 65 or maybe even 75 minutes. We baked it for 50 minutes straight, then added baking time in increments of 5 so many times that I lost track. However, we finally pulled it out for fear of burning the crumb topping and drying out the edges, although I think we may have actually left it in for another 5-10 minutes. We also substituted Greek yogurt for the sour cream, which may have affected the texture, but I don’t think it makes a big difference. Overall, this crumb cake was definitely better than the one we made last year, and while not perfect, good enough to merit a post! The crumb cake is truly outstanding, so I would re-make this recipe just for that!

Pumpkin Crumb Cake

from Bird on a Cake

Ingredients

Cake

3 cups all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ginger powder

1/4 tsp nutmeg

1/4 tsp cloves

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 cups white sugar

3 eggs

1 15 oz can pumpkin puree

1/4 cup vegetable oil

1 cup sour cream (we substituted it with Greek yogurt)

Crumb Topping

3/4 cup white sugar

1 cup brown sugar

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, melted

Directions

Preheat the oven to 350˚F and grease a 9×13 pan.

For the crumb topping, mix the sugars, salt, spices, and flour together. Pour the melted butter over the dry ingredients and mix with a fork until large crumbs form. Set aside.

For the cake, sift together the flour, baking soda, salt, and spices. In a large bowl, cream the butter and sugars together until light and fluffy (you can use an electric mixer, we did this by hand). Beat in the eggs one at a time. Beat in the vanilla, pumpkin, and vegetable oil. Aternately add the flour mixture and sour cream, ending with flour mixture, and mix until just combined. Pour the batter into the prepared pan and smooth the top. Sprinkle and even layer of the crumb topping over the top of the cake. Bake for 65-75 miutes, until a toothpick inserted in the center comes out clean. Allow to cool before cutting into squares. Enjoy!

Print

DSCN1125

This is an adequate ratio of crumb topping to cake. None of that thin sugar sprinkle nonsense.

Shelby and I set a personal record last night. We baked 5 things in 3 hours. Which, of course, also means that we ate 5 desserts during that last hour, since that’s when they were all finished. This calls for a swim set!

Quality Kick Set/Circuit Wednesday

200 free, 100 kick, 100 IM, 200 pull

20×50 4x(4 kick/swim @:45,1 easy free @1:00)

Circuit Sets: 10 minutes each

1) 4×150 @2:30 IM, rotate through IM order doing a 75 of one stroke, 25 of all other strokes

2) 7×100 pull, 3 fast @1:20, 1 easy @2:00, 3 fast @1:20

3) 10×50 @1:00 best average freestyle

200 easy choice

Total: 3600 yards

Time: 1 hr, 5 min

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One thought on “Pumpkin Crumb Cake and a Swim Workout

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