Author Notes
This is a perfect Fall/Winter treat with plenty of pumpkin power. —Jason Licker
Ingredients
- PUMPKIN CAKE
-
68 grams
Butter
-
100 grams
Eggs
-
200 grams
Sugar
-
227 grams
Pumpkin Puree (Canned Pumpkin)
-
5 grams
Cinnamon Powder
-
2.5 grams
Ginger Powder
-
3 grams
Salt
-
5 grams
Baking Powder
-
150
Sifted All Purpose Flour
- CRUMBLE TOPPING
-
130 grams
Sugar
-
1 gram
Salt
-
85 grams
Sifted All Purpose Flour
-
50 grams
Cinnamon Powder
-
30 grams
Chopped Pecans
-
60 grams
Butter (cold and cubed)
Directions
- PUMPKIN CAKE
-
Pre-heat oven to 325F
-
In a stand mixer, beat the butter and sugar for five minutes until it is incorporate well. Scrape down the sides of the bowl with a spatula.
-
Add one egg a time. Scape down the sides of the bowl to ensure the mixture is incorporated well.
-
Add the cinnamon powder, ginger powder, nutmeg powder, salt, baking powder and all- purpose flour. Mix on a low speed just until the ingredients are combined. Scrape down the sides of bowl.
-
Add the pumpkin puree until the ingredients are incorporated well. Scrape down the sides of the bowl to ensure a well -incorporated cake batter.
-
Distribute batter into individual molds.
- CRUMBLE TOPPING
-
Place all the ingredients in one bowl. With your hands, mix everything together until mixture resembles breadcrumbs or small pebbles.
Place a generous amount on top of the pumpkin cake.
-
Bake at 325F, about 20-25 until the cake is done or until a toothpick inserted in the center comes out clean.
See what other Food52ers are saying.