I know that it has been a while since you last heard from me, and I am slowly but surly trying to get back into the swing of things. I thought I would start of slow with a simple recipe… Pumpkin Crumb Cake!
With Autumn just beginning, I thought what better time than to test something Pumpkin! If you have ever been on Pinterest, you know that there is no shortage of pumpkin recipes to try! Everything from pumpkin pancakes to pumpkin play dough!
What you will need for Pumpkin Crumb Cake:
- baking powder
- butter, room temperature
- 2 eggs
- canned pumpkin
- whole milk
- cold butter
- light brown sugar
For the full recipe visit Cookies and Cups HERE.
This recipe was very easy to put together…well, easy after I learned that high on the mixer doesn’t mean OFF! LOL
I had Pumpkin everywhere! All over the mixer, the table, the wall, myself!!!! Ugh. Although I made a huge mess…it was not the recipes fault. It was my stinking fault for thinking I knew how to use a mixer! It wasn’t the first time, and it is surely not going to be the last time I make a mess with a mixer!
What I thought of the Pumpkin Crumb Cake:
I really liked the pumpkin crumb cake. It was easy to make (minus my mess) and it had a subtle sweetness to it that was just right! The crumb layer on the top added a nice crunch, while the bottom layer (pumpkin layer) was almost the consistency of pumpkin pie…which was nice.
The original recipe calls for a 9X13 baking dish… If I make this again, I think I will use a slightly bigger dish. While the flavor was good, the cake was just a tad to thick for my tastes. Also, next time I think I may add just a little pumpkin pie spice to the recipe…not alot…just a pinch.
All in all, I would say that this recipe is a keeper!