Pumpkin-Ginger Crumb Cake
Fresh ginger adds special flavor to this spicy cake. Serve plain or with whipped cream.
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Ingredients
2 1
2 cups all-purpose flour1 cup firmly packed brown sugar
1
2 cup granulated sugar1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1
2 teaspoon salt 4 cup cold1
2 cup chopped walnuts2 teaspoons baking powder
2 teaspoons freshly grated ginger root
1
2 teaspoon baking soda1 cup canned pumpkin
1
2 cup milkHow to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumbs; stir in walnuts. Set aside for topping.
-
STEP 3
Add baking powder, ginger root and baking soda to remaining crumb mixture in bowl; mix lightly. Add pumpkin, milk and eggs. Beat at medium speed until well mixed.
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STEP 4
Pour batter into greased 13x9-inch baking pan. Sprinkle with walnut-crumb mixture. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
Tip #1
This cake freezes well. Cut into serving pieces before freezing, if desired.
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