Spiced Pumpkin Crumb Cake Food

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 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.