Pumpkin Crumb Cake
My apologies dear readers, it’s been a while since I’ve posted. Here’s the skinny…
We bought a new home! So, I can’t find things. For example, I made this pumpkin crumb cake and I couldn’t find my camera for 3 days afterwards. Little difficult to get a post up without a picture, amiright? While we were in the process of moving, the change happened. It was suddenly time to bust out those sweat shirts and scarves, tall boots and tights. The pumpkin spice lattes at Starbucks appeared, fall is officially here!
The best way to welcome fall is to bake something with pumpkin in it. I highly suggest these bars, they are to die for.
For the cake:
2 cups of flour
2 teaspoons baking powder
1 (15 oz) can of pumpkin puree
1/2 cup of salted butter, room temperature
2 cups of sugar
2 eggs
1 teaspoon vanilla
1 cup of milk
For the crumble:
1/2 cup of cold butter, cubed
1 cup of flour
1 cup of brown sugar
1. Preheat your oven to 375 degrees. In your stand mixer, assemble all of your dry ingredients. Give them a good stir with a fork, and then add in your wet ingredients, mixing between each one. Once well combine, pour into a greased 13×9 inch pan.
2. Place your crumble ingredients in a food processor, and blend the ingredients together until they resemble a crumble. Distribute the crumble on top of the cake batter evenly and bake for 35-45 minutes.
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Ahhh, congrats dear! So exciting! I’m equally excited about these pumpkin bars getting into my belly, too.
Well, these look fabulous! I have yet to bake with pumpkin this year…what is wrong with me?
What about adding cinnamon nutmeg to this?