Pumpkin Crumb Cake Food

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan with cooking spray or butter.

PUMPKIN CRUMBLE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
• In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
• Bake 45 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.

PUMPKIN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
• Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
• In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
• Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
• Serve room temperature or slightly warm with whipped cream on the side.

PUMPKIN SPICE CRUMB CAKE

Steps:

• I use my KitchenAid stand mixer with the wire whip beater to mix this cake. For sifting you can use the Sifter+Scale attachment, a hand sifter or sift by tapping through a mesh strainer.
• Preheat oven to 350 degrees. Spray or grease a 9-inch cake pan.
• Sift* cake mix and measure out 2/3 cup.
• In mixer bowl, combine 2/3 cup cake mix and brown sugar.
• Stir until the cake mix and brown sugar are well combined.
• Drizzle in the melted butter and mix until a crumb texture forms. Remove crumb mixture to a separate bowl.
• Add eggs to mixing bowl (no need to wash) and use wire whip (whisk) to whip eggs for 2 mintues or until lighter in color, slightly thickened and foamy.
• Add vanilla and pumpkin to whipped eggs. Stir gently to combine, stopping to scrape the bowl part-way.
• Stir pumpkin pie spice into the remaining cake mix.
• Gradually add cake mix to egg mixture and gently mix until just combined, stopping to scrape the bowl part-way.
• Pour cake batter into prepared baking pan, spread evenly in pan. Top with crumb mixture. (Sometimes I'll squeeze the crumb mixture in my hands to make some larger crumbs.)
• Bake for 20-25 minutes (depending upon oven and baking pan) or until the center is set. You can check with a toothpick inserted into the center of the cake, it should come out clean.
• Let cake cool and serve.

PUMPKIN APPLE CRUMB CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease and flour 2 round cake pans cake pans or one 9x13.
• Sift first 6 ingredients in a bowl.
• In an other bowl mix eggs, pumpkin, and oil.
• Add to dry ingredients stirring till just mixed.
• Fold in apples and pour into prepared pan.
• In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.
• Sprinkle over cake batter.
• Bake for 35-40 minutes or until toothpick come out clean.

PUMPKIN CRUMB CAKE

Steps:

• Preheat the oven to 350F. Spray a 9x13 baking pan generously with baking spray, set aside. In a medium bowl whisk together the flour, baking powder, salt, and cinnamon, set aside.
• For the crumb topping, combine cold butter, brown sugar, flour and cinnamon. Using your fingers, press and roll the cold butter with the other ingredients until the mixture resembles wet sand with some slightly bigger pieces of butter throughout. This may take a while, but it will come together! Set aside.
• In a large bowl whisk together the pumpkin, butter, sugar, egg, sour cream, and vanilla. Alternating between the flour mixture and the cream, add ⅓ of the flour mix to the wet ingredients and stir until combined. Add ½ of the cream, stir to combine. Add another ⅓ of the flour mixture, stir to combine. Add the remaining cream, stir to combine. Finish with the remaining flour mixture and stir it in until there are no more dry patches.
• Pour half of the batter into the prepared pan and smooth it over the bottom. Add ⅓ of the crumb mixture on top. Spread the rest of the batter over the crumb. Top everything with the remaining crumb.
• Bake for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack to cool.
• Drizzle with the cream cheese glaze to serve.
• In a medium sized bowl, add the cream cheese and mix with a hand mixer until smooth. Add the cinnamon and powdered sugar, mix to combine.
• Slowly add in the milk a little at a time until it is pourable or to the consistency you prefer.

PUMPKIN CHEESECAKE CRUMB CAKE

Steps:

• Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray the bottom and sides of the pan with nonstick cooking spray, and set aside.
• In a large bowl stir together 3 and 1/3 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, 1/3 cup sugar, and 1/3 cup light brown sugar.
• Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it's grainy.
• Add eggs and mix to combine. The mixture should be crumbly. If it's to sandy squeeze it with your fingers to make pea-size crumbs.
• Press about 2/3 of the mixture in the bottom and side (about 1 ¼-1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
• To make the filling mix together cream cheese, vanilla, sugar, and corn starch to combine. Add eggs and mix just to combine, do not overdo it. Pour half of the cheesecake mixture in chilled crust.
• In remaining cheesecake mixture add pumpkin puree, pumpkin pie spice, and mix just to combine. Spoon the pumpkin mixture over the cheesecake layer.
• Top with remaining crumbs.
• Bake at 350 F until golden brown and toothpick inserted in the center come out clean, about 60-70 minutes. If it starts browning too much tent the top with aluminum foil.
• Cool completely before serving. To make the glaze stir together powdered sugar, vanilla, and milk or cream. If it's too thin add powdered sugar, if it's too thick add more milk or cream. Drizzle on top of cooled cake. Keep covered in the fridge.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350F and line a 9x9 baking pan with parchment paper or lightly greased aluminum foil.
• Combine melted butter and sugars in a large bowl and stir until well-combined
• Add eggs, stir well
• Stir in pumpkin puree and vanilla extract until well combined.
• Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
• In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
• Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
• Spread batter evenly into prepared 9x9 pan.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350°F. For the Topping, mix flour, sugar and pumpkin pie spice in medium bowl. Add butter; toss with spatula until large crumbs form. Stir in pecans. Set aside.
• For the Cake, beat cake mix, pumpkin, eggs, butter, pumpkin pie spice and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.
• Spread 1/2 of the batter in greased and floured 9-inch square baking pan. Sprinkle with 1/4 cup of the Topping. Pour remaining batter over top. Sprinkle with remaining Topping.
• Bake 35 to 40 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
• Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
• In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
• In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
• Bake in preheated oven for 40 to 45 minutes.

SPICED PUMPKIN CRUMB CAKE

Steps:

• Fresh whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Grease and flour one 9-inch springform pan. For the batter: In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter will be thick) and set aside. For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside. For the topping: In a third mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg and ginger. Cut in the chilled butter with a pastry cutter or two forks until the mixture is crumbly. Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream.

PUMPKIN CRUMB CAKE MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.

PUMPKIN CRUMB CAKE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
• 2. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired. Bake in preheated oven for 40 to 45 minutes

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray or grease one 9x13 inch pan.
• Reserve 1 cup cake mix for later. Prepare the crust by combining remaining cake mix with 1 egg and 1/4 lb. melted butter.
• Mix well, spread in pan.
• Beat together the pumpkin, eggs, white sugar, brown sugar and cinnamon.
• Pour over crust.
• Combine reserved cup cake mix, sugar and butter.
• Crumble over filling.
• Add 1/2 cup chopped nuts if desired.
• Bake for 40 to 45 minutes.

HOME

Steps:

• Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
• Combine pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.
• Combine cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.
• Bake for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.