Pumpkin-Ginger Crumb Cake
15
servings
30 min
PREP TIME
1 hr 05 min
TOTAL TIME

Ingredients

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 Land O Lakes® Butter

1/2 cup chopped walnuts

2 teaspoons baking powder

2 teaspoons freshly grated gingerroot  

1/2 teaspoon baking soda

1 cup mashed cooked pumpkin  

1/2 cup milk

2 large Land O Lakes® Eggs

 

 *Substitute 1/2 teaspoon ground ginger. **Substitute 1 cup canned pumpkin.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine flour, brown sugar, 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.

  3. STEP 3

    Add baking powder, gingerroot and baking soda to remaining crumb mixture in bowl; mix lightly. Add pumpkin, milk and eggs. Beat at medium speed until well mixed.

  4. 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.

Nutrition

300Calories
13Fat (mg)
55Cholesterol (mg)
320Sodium (mg)
42Carbohydrates (g)
1Dietary Fiber
4Protein (g)

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