Salt: To balance the sweetness in the cake, and another pinch for the crumb topping.Baking Powder: To give your cake a bit of tang and “lift”.Vanilla: If you can, use pure vanilla extract for the best flavor.Eggs: I always choose free-range when I can, but any large eggs will do.Still, you can swap white sugar out for brown sugar if you prefer a cake that’s still rich in flavor but slightly less sweet. Sugar: This cake is sweet, but not too sweet.Butter: Allow the butter for your cake mix to get to room temperature, but leave some in the fridge since you’ll need it cold to make the crumb topping!.Whole milk: This will give the cake a moist, tender texture.Cinnamon: Ground cinnamon is what brings that delicious fall spiciness to this cake.Pumpkin: A whole can – also make sure you’re using pure pumpkin puree and not pumpkin pie filling.All-purpose Flour: You’ll need this both for the cake batter as well as the crumb topping.But it’s so straightforward, you likely have most of what you need in your pantry already! A few ingredients overlap between the cake and the crumb, too, so here’s what’s involved: The ingredients list for this Pumpkin Crumb Cake may look on the long side. It’s perfectly spiced and unbeatably soft yet crumbly in texture, giving it that extra something special right down to the last crumb. The flavors of cinnamon and pumpkin are just so comforting together! I’ve made this crumb cake recipe on many occasions for breakfast during the holidays, too. I love to have this Pumpkin Crumb Cake with my hot cup of coffee on a crisp fall morning.
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