Pumpkin Cake With Crumb Topping Recipes

PUMPKIN CRUMB CAKE

Steps:

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

HALLOWEEN PUMPKIN CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
• To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
• If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

PUMPKIN CAKE WITH CRUMB TOPPING

Steps:

• Begin by preparing the topping. In a medium saucepan, cook the brown sugar, butter, vanilla, and salt over medium heat, stirring constantly. Stir until smooth. Remove from the heat and then whisk in the flour until smooth. Transfer to a sheet of wax (or parchmenpaper. Cool completely.
• Next, preheat your oven to 350 degrees Spray an 8-inch square baking pan (or 8x10-inch rectangular baking pawith cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
• In a large bowl, whisk together the pumpkin, brown sugar, oil, eggs, sour cream, and vanilla. Add the flour mixture to the pumpkin mixture, whisking until just combined.
• Pour the batter into the prepared pan. Then break the cooled topping into chunks/crumbs and sprinkle on top of the batter.
• Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

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 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 CRUMBLE

Steps:

• Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
• To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
• Add the flour, baking powder, baking soda, salt, and stir until just combined, don't overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
• To a medium bowl, add the flour, sugars, salt, and stir with fork to combine.
• Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form.
• Add the pecans and mix with the fork to combine.
• Evenly sprinkle the crumb topping over the cake and bake for about 46 to 51 minutes (I baked 49 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
• Set cake aside on a cooling rack to cool before serving. Cake will keep airtight at room temp for up to 5 days.

EASY PUMPKIN MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 425 degrees and line a cupcake pan with cupcake liners
• Using a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until combined.
• In a standing mixer, mix together the oil, sugar, brown sugar, pumpkin puree, eggs and milk together until combined
• Gradually mix in the dry ingredients in with the wet ingredients until combined
• Scoop batter into the cupcake liners, about 3/4 way full
• In a small mixing bowl, whisk the flour, sugar, brown sugar, and pumpkin pie spice until combined
• Mix in the melted butter with a fork until crumbly
• Spoon some crumb topping onto the muffin batter
• Place into the oven and bake for 5 minutes
• Once the timer goes off, decrease the oven temperature to 350 and continue to bake for 16 minutes
• Allow to cool completely on the counter before enjoying!

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.