3 November 2013

Pumpkin Crumb Cake a Type of Torta di Zucca

Pumpkin Crumb Cake
When you have leftover canned or homemade pumpkin puree. When peering out the window reveals a sullen sky. It seems like the best possible time to bake with an Italian flare.  Moist with the perfect balance of spices and a crunchy topping. The best cake out of my kitchen so far this season. Serve with a salted caramel sauce drizzled over top. #feelingdomestic


**Pumpkin Crumb Cake** 
based on a recipe from Mia Francesca Trattoria in North Carolina

Pumpkin Crumb Cake:

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon coarse kosher salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar, packed
2 large eggs
1 cup canned pumpkin puree (NOT pumpkin pie filling)
½ cup sour cream or Greek yogurt
1 teaspoon vanilla extract

Streusel topping:

2/3 cup all-purpose flour
1 cup light brown sugar, packed
¼ teaspoon coarse kosher salt
2 teaspoons cinnamon
10 tablespoons (1 stick plus two tablespoons) cold butter, cut into cubes

First, prepare the streusel topping: In a small bowl add flour, brown sugar, salt and cinnamon. Combine well with a fork breaking up any large clumps of brown sugar.  Your streusel should still be lumpy. With a box grater grate butter into mixture and stir well to combine all.  Set aside while you prepare the crumb cake batter.

For Pumpkin Crumb Cake: Preheat oven to 350 degrees. Butter and flour the sides of a 9 inch springform pan and set aside.

In a medium bowl sift together the flour, baking powder, baking soda, salt, and spices; set aside. In the bowl of a stand mixer beat the butter and brown sugar until light and fluffy, about five minutes. Beat in the eggs, one at a time, making sure to scrape the sides of the bowl between additions. Add in the pumpkin puree, sour cream, and vanilla. Fold in the flour mixture by hand with a rubber spatula until just combined, making sure not to over mix the batter.

Spread the batter into the prepared springform pan; sprinkle the streusel topping over the cake batter.

Bake for 45-50 minutes, or until the streusel is golden brown and a toothpick inserted in the middle of the crumb cake comes out clean. Allow to cool completely on a wire rack before removing the springform pan’s sides and serving.


You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

27 comments:

  1. This cake looks exceptional:-)
    Thank you.

    ReplyDelete
  2. VaL, your cake looks and sounds delicious! I always have leftover pumpkin and now I know what to do with it. Thanks!

    ReplyDelete
  3. This look to die for Val, really! I love baking with pumpkin I feel the things are more moist, now in the afternoon I was chopped pumpkin and freeze I love this because always I can have it!

    ReplyDelete
  4. That looks deliciously moist!

    ReplyDelete
  5. Looks like a perfect breakfast too. I'm saving this recipe, Val.

    ReplyDelete
  6. I absolutely adore pumpkin. What I love about this cake, is that there isn't a crust (not a big fan of pie crust). Val, I sincerely hope to make this. I love streusel, and if you say it's the best cake this season-- then I trust you. It looks really easy, too!

    ReplyDelete
  7. It looks ever so moist and delicious! A great recipe.

    Cheers,

    Rosa

    ReplyDelete
  8. Gorgeous cake and I really like the crunchy topping.
    Sam

    ReplyDelete
  9. I actually have a file for "leftover" pumpkin recipes! This is being printed out to go in it!!

    Best,
    Bonnie

    ReplyDelete
  10. I loved this on Facebook this morning, Val! It looks like such a moist cake..sour cream addition plus the pumpkin must account for that. Double yummy! I don't know why I always seem to have some pumpkin left in the can...but as you said, this is how you put it to good use! For breakfast? For dessert? Marvelous streusel topping too.

    ReplyDelete
  11. I like to use traditional holiday ingredients (like pumpkin) in unexpected ways (like a cake or torta instead of a pie). This fits my holiday lifestyle. GREG

    ReplyDelete
  12. Wow, that is a rich cake. I could seriously eat that for breakfast and I'm a savory girl usually.

    ReplyDelete
  13. Mmmm. It looks wonderful!

    ReplyDelete
  14. Beautiful and no doubt delicious. Bookmarking for the next time I have some leftover pumpkin!

    ReplyDelete
  15. Lovely to see you over on my blog for a visit. I am about to pour myself a cup of coffee and have a peek through your lovely recipe list.

    ReplyDelete
  16. That cake looks absolutely amazing!

    ReplyDelete
  17. Oh my that is a beautiful cake. We are definitely in agreement that when in doubt, one should always go Italian!

    ReplyDelete
  18. wow! this cake looks so moist and delicious, like something out of a fancy bakery!

    ReplyDelete
  19. Oh my! My little pumpkin loaves are looking rather dowdy next to this beauty of a cake!

    ReplyDelete
  20. What a fabulous-looking cake, especially with that sauce drizzled temptingly over the top. I must confess that I have never cooked with pumpkin puree before but am sure that I could get it here in the UK if I tried (or make my own, of course!). So pleased to have rediscovered your lovely blog!

    ReplyDelete
  21. that looks unbelievably moist, val--i'm enticed!

    ReplyDelete
  22. Aaah, I have been looking for a pumpkin cake recipe as we have so many pumpkins to use up! Thank you for this, all your recipes look wonderful!

    ReplyDelete
  23. I like the uniqueness of this! Not your average pumpkin cake at all!

    ReplyDelete
  24. This might be my dream cake. I have to make it the way you did, no change whatsoever because it looks just perfect. It is your best cake of the season... Can't wait to bake it.

    ReplyDelete
  25. I can see I'm going to have to get another pumpkin - love Streusel topping. When I lived in the US pumpkin pie filling was pure pumpkin, nothing else.... has that changed?

    ReplyDelete
    Replies
    1. In the canned pumpkin all you'll find is pumpkin, nothing else. The canned pumpkin pie filling, however, contains a number of ingredients in addition to the pumpkin, including sugar syrup, water, natural flavors, salt and spices.

      Delete
  26. Val,

    Glad you enjoyed our recipe and it turned out well! Just one clarification, we are actually located in Raleigh, North Carolina.

    ReplyDelete

Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.