Ingredients
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-
1
-
2
-
1
-
2
-
1/2
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2
-
1
-
1 1/2
-
-
1/2
-
1
-
1
-
1
-
Directions
Pumpkin Crumb Cake – from Scratch,I found this online, but can’t remember which site. I plan to make it for Thanksgiving as I will have 2 guests who don’t like pumpkin pie. If you don’t have self-rising flour you can make it yourself: For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.I also think some crushed pecans or walnuts in the crumb topping would be good.,Creamy inside. Nice crunch on top and tastes good. I added a little more spices.,I like the idea of your recipe and will give it a try today. However, for those of us who live in higher elevations, self-rising flour does not work. We have to decrease baking powder for best results. Also, self-rising flour does not keep well. I will also add cloves and nutmeg — these are two ingredients that I consider a must for pumpkin.
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Steps
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1
Done
|
Spray 913 Inch Pan With Cooking Spray. |
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2
Done
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Place All Batter Ingredients Into Large Mixing Bowl. Mix Until Well Blended. |
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3
Done
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in Medium Bowl, Place All Topping Ingredients. Cut Together Until Well Blended. |
|
4
Done
|
Pour 1/2 of Batter Into Pan, Top With 1/2 Crumb Mixture. Pour Remaining Batter Over and Top With Remaining Crumb Mixture. |
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5
Done
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Bake For 45 Minutes to an Hour at 350. Cake Is Done When Toothpick Inserted in Center Comes Out Clean. |
