For today’s holiday recipe post, we are venturing from fruit a bit and focusing on another seasonal ingredient: the pumpkin! Enjoy! This is a great addition to your pumpkin repertoire! Share with your friends on Twitter.
PUMPKIN-GINGER CRUMB CAKE
Fresh ginger adds special flavor to this moist and spicy cake. Serve plain or with whipped cream.
Preparation time: 30 min
Baking time: 35 min
Yield: 15 servings
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup cold butter
1/2 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons grated fresh ginger root*
1/2 teaspoon baking soda
1 cup cooked pumpkin
1/2 cup milk
Heat oven to 350°F. Combine flour, brown sugar, sugar, cinnamon, nutmeg and salt in large mixing bowl and cut in butter until crumbly. Reserve 1 cup crumbs in small bowl; stir in walnuts. Set aside for topping.
Add baking powder, ginger root and soda to remaining crumb mixture in mixer bowl; mix lightly. Add pumpkin, milk and eggs. Beat at medium speed until well mixed (2 to 3 minutes).
Pour batter into greased 13×9-inch baking pan. Sprinkle with walnut-crumb mixture. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
*Substitute 1/2 teaspoon ground ginger.
TIP: This cake freezes well. Cut into serving pieces before freezing, if desired.
This recipe contributed by Hazel Singer, vice president of City Fruit’s Board of Directors