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.

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

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  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!

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  4. That looks deliciously moist!

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

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  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!

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

    Cheers,

    Rosa

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

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

    Best,
    Bonnie

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  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.

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  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

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

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  13. Mmmm. It looks wonderful!

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

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  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.

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  16. That cake looks absolutely amazing!

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

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

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

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  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!

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

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  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!

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

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  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.

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  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?

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    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.

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  26. Val,

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

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

Val

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