Pumpkin-Ginger Crumb Cake

Pumpkin Ginger Crumb Cake Recipe
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Fresh ginger adds special flavor to this spicy cake. Serve plain or with whipped cream.
30 min
Prep Time
1:05
Total Time
15 servings

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.

Directions

  1. Heat oven to 350°F.
  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. 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. 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.

Recipe Tips

This cake freezes well. Cut into serving pieces before freezing, if desired.

Nutrition Facts (1 serving)

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

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