Mary Cain posted this recently on facebook. I made it today. It is good.
Pumpkin Crumb Cake
Pumpkin Crumb Cake is a classic New York style coffee cake ~ tall, moist with lots of crumbs! It's a fall and holiday breakfast tradition!
Prep Time 15mins Cook Time 55mins Total Time 1hr 10mins
9x9 baking pan
Ingredients
- 3 cups AP flour
- 2 cups sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cinnamon plus another 1/4 for topping
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp ground cloves
- 1 cup cold unsalted butter
- 2 large eggs
- 1 cup canned pumpkin puree not pie filling!
- 1/4 cup sour cream
Instructions
- Preheat your oven to 350F.
- Spray a 9x9 square baking dish with cooking spray. I like to line it with sheets of parchment with long ends, so I can lift it out after baking for easy cutting. This is totally optional.
- Put the flour, sugar, baking powder, salt, and spices in the bowl of a food processor fitted with the blade. Pulse to combine everything well.
- Cut the cold butter into pieces and add them to the processor. Process by pulsing repeatedly until the butter has been incorporated and the mixture has a crumbly texture. About 20-30 pulses, more or less.
- Remove a cup of the dry mixture and put in a small bowl. Toss with 1/4 teaspoon of cinnamon and set aside for the topping.
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