Pumpkin crumb cake
Instructions:
So I heard there was going to be a vast pumpkin shortage.
Despite the fact that I only use pumpkin in one recipe, I went right out
and bought two cases of canned pumpkin—just in case. We do things
like that in my neck of the woods. Now stuck with more pumpkin than I
could shake a stick at, I decided I needed to develop another canned
pumpkin recipe. This one continues to get great reviews whenever I
serve it. I just love crumb cakes!
cake
One 15-ounce can solid-pack pumpkin
2 cups granulated sugar
1 cup milk
2 cups self-rising flour
½ cup (1 stick) margarine
2 eggs
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon
- crumb topping
- ½ cup (1 stick) margarine
- 1 cup brown sugar (dark or light)
- 1 cup flour (self-rising or all-purpose, whatever you have on hand)
- 1 cup oats (quick-cooking or old-fashioned)
- cake
- Preheat the oven to 350 F and spray a 9 x 13-inch pan with cooking spray.
- Place all the cake batter ingredients in a large bowl and mix until well blended.
- crumb topping
- In a medium bowl, combine all the topping ingredients. Cut together with a long-tined fork until well blended.
- Pour half of the batter into the pan and top with half of the crumb mixture.
- Pour the remaining batter over and top with the remaining crumb mixture. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Serve from the pan.