Name: Pumpkin-Ginger Crumb Cake
Yield: 4 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 Land O Lakes Eggs

Servings: persons

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 Land O Lakes Eggs

1
Heat oven to 350F.
2
Combine flour, brown sugar, sugar, cinnamon, nutmeg and salt in bowl; cut in butter until mixture resembles coarse crumbs.
3
Reserve 1 cup crumbs; stir in walnuts.
4
Set aside for topping.
5
Add baking powder, gingerroot and baking soda to remaining crumb mixture in bowl; mix lightly.
6
Add pumpkin, milk and eggs.
7
Beat at medium speed until well mixed.
8
Pour batter into greased 13x9-inch baking pan.
9
Sprinkle with walnut-crumb mixture.
10
Bake 35-40 minutes or until toothpick inserted in center comes out clean.
11
*Substitute 1/2 teaspoon ground ginger.
12
**Substitute canned pumpkin.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin-Ginger Crumb Cake

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