Time for anotherSecret Recipe Clubreveal. This month I was assigned the blog Flavors by Four which is a mother and daughter blogging team. I always go straight to the dessert recipes whenever I get my assigned blog and this blog did not disappoint, so many great looking cakes and desserts. I ended up choosing the Pumpkin Crumb Cakeeven though it isn't officially Autumn for another fortnight or so. I just cannot wait for cooler temps and the scents and flavours of autumn, so this cake was just perfect to kick start Autumn, even if it was a little early!
13/4 cups all purpose flour
11/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 stick unsalted butter
11/4 cups sugar
3 large eggs
12 oz canned pumpkin
1 tsp vanilla extract
1/3 cup milk
3/4 cup all purpose flour
3/4 cup light brown sugar
1/2 tsp cinnamon 1 stick unsalted butter, cold and cubed
Preheat oven to 350. Grease a 9x9 cake pan and set aside.
To make the crumb topping, place the oats, flour, sugar and cinnamon into a large bowl and cut in the cold cubed butter until crumbly. Set aside.
To make the cake, in a medium bowl mix together the flour, pumpkin pie spice, baking soda, baking powder and salt.
In the bowl of an electric mixer add the butter and sugar and beat until combined. Add the eggs one at a time, followed by the vanilla and canned pumpkin. Add in the dry ingredients, followed by the milk and mix until combined.
Pour into baking pan, top with the crumb topping and bake for 50 minutes, or until cooked through.
I'm an English girl from Kent who has been living in the States since 2002 and became an American citizen in September 2010.
I am very happily married to my wonderful husband Randal, and have been for 12 years now. We live in Texas with our adorable Pomeranians, Abbey and Ella.