Pumpkin Crumb Cake!

Happy Fall y’all! It is absolutely gorgeous in the Appalachian Mountains right now!  The colors are so beautiful and vibrant, I’m going to try to go out and snap some pictures this week…. hopefully!

Anyway, when I think of Fall the first thing that comes to mind is pumpkins!  I love pumpkins, they are so versatile, you can cook with them, decorate with them, bake with them, use them as lanterns to ward off demons during the month of October, just a whole lot you can do with them! However, today we are making a crumb cake with them.  Some people call it a coffee cake, I call it a crumb cake, you can call it whatever you want! The one thing you will certainly call it is delicious!

It’s such a simple and easy cake to make, the hardest part about making it is trying to stop yourself from eating all of the crumb topping!

I used canned 100% pure pumpkin puree in mine, if you want to get a pumpkin, roast it, and puree it, you go right ahead. I also used pumpkin pie spice in my recipe, but you could certainly make your own (I’ll post a recipe for that here as well). 

Let’s make this cake!

Ingredients: 

Crumb Topping: 

1/2 cup brown sugar

1/4 cup cold unsalted butter, diced

3/4 cup all-purpose flour

1 tablespoon maple syrup

1/4 cup walnuts, chopped

1/8 teaspoon nutmeg

Pinch of salt

Cake: 

1 cup all-purpose flour

1/2 cup brown sugar

1/4 cup 100% pumpkin puree (NOT PUMPKIN PIE FILLING)

1/4 cup unsalted butter, softened

2 eggs

1 teaspoon baking powder

1/4 cup milk

1 1/4 teaspoon pumpkin spice

1/2 teaspoon salt

Instructions: 

(Pumpkin Spice blend – 1/4 teaspoon each of ground nutmeg, cinnamon, allspice, clove, and ginger.)

Preheat oven to 325°F.

Add all of your crumb ingredients to a bowl.

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Mix those together using a spoon or your hands until it becomes a nice crumbly texture. Like this….

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Now just put that mixture in the refrigerator and let it hang out while we make the batter.

Grab a mixing bowl or the bowl of the stand mixer if you’re lazy like me, add in your softened butter and brown sugar.  Whisk the butter and sugar together until it’s extremely well combined. It will take you a few minutes.

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Add in both eggs and mix thoroughly. Next add in your pumpkin and whisk until combined. Add in the flour, salt, baking powder, pumpkin spice, and milk, mix until it becomes very smooth.

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Now you need to butter up a bread pan. Don’t be shy with the butter, use it liberally. Add in the cake batter.

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Now grab the crumble out of the fridge and sprinkle it on top of the batter.  Again, don’t be shy with the topping.

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Pop that little sucker in your 325 °F oven for about 45 minutes.

When it comes out let it cool for about 30 minutes, take a butter knife and go around the edges of the cake to loosen the cake from the pan.

Now just slice it up however you want and enjoy!

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I like to enjoy my pumpkin crumb cake with a nice hot cup of coffee, I suggest you do the same!  I just live for this cake, the pumpkin really stands out and the spice is just right, it isn’t overwhelming.  All that plus the TOPPING, honey this topping is everything! That hint of maple flavor with the spice from the nutmeg and the crunch of the walnuts just takes this entire thing over the top!

I hope you give this Pumpkin Crumb Cake recipe a try, if you do let me know how it turns out!  Post your pictures to Facebook, Instagram, and Twitter using #isbutteracarb and check us out on Facebook (@isbutteracarbblog)!  Don’t forget to share this post and tell your friends! Thanks for stopping in and until next time, Ciao!

Genurken-flürken Cake! (The Golden Girls)

Happy Mothers Day to all you moms out there!  As some of you may know I’m a huge fan of “The Golden Girls” television show, so I wanted to do a dish from the show.  I may even start doing more foods from shows and movies, who knows!  Anyway, I’m sure this isn’t the true “Genurken-flürken” recipe, but it is an ancient Scandinavian cake recipe….or atleast as close as I could come to making one haha.

I believe Rose mentioned the cake in season 2 while serving it up to the other girls in the kitchen and of course Dorothy had something hilariously snide to say. While this may not be an exact replica of Rose Nylunds Genurken-flürken cake, it is still a fun and delicious cake to make. As they would say in St. Olaf, låt oss göra denna tårta!

Ingredients: 

Cake: 

6 large eggs, room temperature

1 cup almond flour

1 1/2 cups All-Purpose flour

1 cup of butter (16 tablespoons)

1 1/3 cups sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon almond extract

1 teaspoon vanilla extract

Glaze: 

2 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup heavy cream

Instructions: 

Ok let’s get the oven preheated to 325°F! Then you need to grease and flour a bundt pan. To do that just liberally rub the inside of the pan with Crisco or butter, then put a little flour in there and toss it around to make sure everything is coated. Remove the excess flour from your pan.  It should look something like this.  20170421_235308.jpg

Next in a mixing bowl add your butter and beat it until it’s soft.

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Then add in your sugar, flavorings, baking powder, and salt.  Mix those until well incorporated.

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Add your all-purpose and almond flours and mix it up!  It’s going to look sorta crumbly.

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Now let’s add those eggs in, one at a time though.  After they are in scrape down your bowl and give it another good mix.  It should be sorta fluffy at this point.  Next let’s add the batter to the bundt pan!

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Try to level the top out the best you can with a spatula.  

Pop that sucker in the oven and bake until a wooden skewer comes out clean, about an hour.  The edges should also pull away from the pan a little. When it’s done take it out of the oven and put it on a rack to cool for about 15 minutes.

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After the 15 minutes is up, flip it out of the pan and let it completely cool.

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While its cooling let’s make our glaze! It’s extremely easy, just put all your glaze ingredients into a mixing bowl and mix thoroughly to combined.  I usually just keep dipping my whisk in and drizzling the glaze over the cake. Just make sure the cake has concretely cooled before you glaze it.  Let the glaze set and firm up on the cake for about 5 minutes, then you’re ready to serve!

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One of the best things about this cake it that it will last covered for a week or you can freeze it for up to 3 months!

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I don’t usually blow my own vertügen-flügen, but this cake turned out amazing! This Americanized version of a traditional Scandinavian recipe that Rose Nylund brought into the 80’s is just fabulous to say the least.  The vanilla and almond flavors compliment each other extremely well.  Plus you could easily serve 20 people with this cake.

I hope you give this recipe a try. Don’t forget to look us upon Facebook (@isbutteracarbblog) and be sure to comment and let me know how it turned out!  Send me pictures of your finished cakes!  As always if you have any questions I’d be more than happy to answer them, if I can. Hope to hear from you guys soon and thanks for being a friend! Ciao!