Pumpkin-Ginger Crumb Cake
Pumpkin-Ginger Crumb Cake
Fresh ginger adds special flavor to this spicy cake. Serve plain or with whipped cream.
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30 min
Prep Time
1 hr 05 min
Total Time
15
servings Ingredients
2 12 cups all-purpose flour
1 cup firmly packed brown sugar
12 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
12 teaspoon salt
34 cup cold Land O Lakes® Butter
12 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons freshly grated ginger root
12 teaspoon baking soda
1 cup canned pumpkin
12 cup milk
How to make
-
STEP 1
Heat oven to 350°F.
-
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.
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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.
300 Calories
13 Fat (g)
55 Cholesterol (mg)
320 Sodium (mg)
42 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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