Monday, May 9, 2011

Pumpkin Crumb Cake

EISEI discovered this excellent pumpkin crumb cake at the Kitchn. For some reason, I did not use much pumpkin, in my baking, this past year.  Previously, I was using pumpkin, what seemed like most of the time.

I think, I made up for the pumpkin with my use of squash and sweet potatoes.  Orange food is good. 

 Pumpkin Crumb Cake

makes one 13×9 cake  

 Dry Ingredients:
1 cup sugar
2 1/2 cups gluten-free flour  (I have stopped using guar and xanthan gum without a difference.  If you usually use it, please add the amount you normally would put into this size cake.)
1 teaspoon salt
3 teaspoons baking powder Cake Batter
1/2 cup margarine, softened
2 eggs
1 teaspoon vanilla
1/2 dry mix above Pumpkin Filling
3 eggs
1 1/2 cup pumpkin puree
1 cup dark brown sugar
2/3 cup milk
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg Crumb Topping
1/2 cup  gluten-free flour
1/2 cup margarine 1 tablespoon water
1/2 dry mixture (see above)
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger 


Heat the oven to 350°F. 
Sift together the gluten-free flour, sugar, salt and baking powder for the dry mix. 
Beat the margarine until whipped and creamy and then beat in the eggs and vanilla. 
Beat in about half of the dry mix of flour and sugar. Set aside. 
Whip together the eggs, pumpkin puree, milk, brown sugar and spices for the pumpkin filling. Set aside. 
Mix the rest of the dry mix with a stick of margarine, an extra half cup of flour, and the spices.  

Grease a 9×13 baking pan and pat the dough into the bottom.
Pour the pumpkin filling over top and sprinkle the crumb topping over it.  
Bake 45 minutes until the filling is set inside. 
Let cool for at least an hour before slicing.   

 Linked to


Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.