Pumpkin crumble cake for Thanksgiving

Pumpkin Crumble Cake, (Courtesy of hungrycouplenyc.com).

Pumpkin Crumble Cake, (Courtesy of hungrycouplenyc.com).

Elizabeth Baird, Special to QMI Agency

, Last Updated: 11:02 AM ET

Let them eat cake – Pumpkin Cake for Thanksgiving! Pumpkin pie and Thanksgiving go together like love and marriage...right? Well, maybe for pastry experts. But the pastry-shy can still relish the taste of pumpkin pie by taking the pumpkin cake route –an easier and impressive Thanksgiving dessert. Three cake choices help set a new Thanksgiving dessert tradition in your family.

Pumpkin Crumble Cake

This is the big cake for show-off occasions.

  • 1 cup (250 ml) butter, softened
  • 3 cups (750 ml) packed brown sugar
  • 4 large eggs
  • 2 tsp. (10 ml) vanilla
  • 3 cups (750 ml) all-purpose flour
  • 2 tsp. (10 ml) baking powder
  • 1 1/2 tsp. (7 ml) cinnamon
  • 1 tsp (5 ml) each nutmeg and salt
  • 1/2 tsp. (2 ml) ginger
  • 1/4 tsp. (1 ml) each cloves and baking soda
  • 1/2 cup (125 ml) chopped toasted pecans
  • 1 can (14 oz./398 ml) pumpkin puree

Crumble:

  • 1/3 cup (75 ml) all-purpose flour
  • 1/4 cup (60 ml) packed brown sugar
  • 1/2 tsp. (2 ml) cinnamon
  • 1/4 cup (60 ml) cold butter, cubed
  • 1/2 cup (125 ml) chopped toasted pecans

Grease inside of 10-inch (4 L) tube pan with removable bottom; line bottom with parchment paper. Set aside. In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time, beating well after each. Add vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, ginger, cloves and baking soda. Add pecans. Alternately stir dry ingredients and pumpkin into butter mixture, making 3 additions of dry and 2 of pumpkin. Scrape into prepared pan; tap pan gently on counter.

Crumble: In bowl, mix flour, sugar and cinnamon. Cut in butter until mixture clumps. Add pecans. Sprinkle over batter. Bake in centre of 325F. (160C.) until skewer inserted into middle comes out clean, about 1 3/4 hours. Let cake cool in pan on rack for 20 minutes. Run knife around side of cake; holding onto centre tube, lift cake from pan. Let cool on rack. Run knife around centre tube. With help of a friend and 2 wide spatulas, lift cake off pan, remove paper. Set cake onto flat serving plate. Makes 16 servings.

Tip: Wrap in heavy-duty foil or plastic wrap, set in airtight container and freeze for up to 2 weeks. Or, enclose in airtight container and store at room temperature for 2 days.

Pumpkin Cream Roll

This is an oldy goldy recipe, easy to master.

  • 3 large eggs
  • 1 cup (250 ml) granulated sugar
  • 2/3 cup (150 ml) pumpkin puree
  • 1 tsp. (5 ml) lemon juice
  • 1 cup (250 ml) sifted cake and pastry flour
  • 2 tsp. (10 ml) cinnamon
  • 1 tsp. (5 ml) each baking powder and ginger
  • 1/2 tsp. (2 ml) nutmeg
  • 1/4 tsp. (1 ml) salt
  • 1/4 cup (60 ml) icing sugar

Filling:

  • 3/4 cup (175 ml) cream cheese
  • 1/4 cup (60 ml) butter
  • 1 cup (250 ml) icing sugar
  • 1/2 tsp. (2 ml) vanilla
  • 3/4 cup (175 ml) chopped toasted pecans
  • Icing sugar for garnish

Grease 15- x 10-inch (2 L) rimmed baking sheet (jelly roll pan); line bottom with parchment paper; set aside. In large bowl, beat eggs until thick and light coloured, about 5 minutes. Gradually beat in granulated sugar. Fold in pumpkin puree and lemon juice. In separate bowl, sift together flour, cinnamon, baking powder, ginger, nutmeg and salt. Sift again, this time over the pumpkin mixture; fold together. Spread batter evenly in prepared pan. Bake in centre of 350F. (180C.) oven until cake springs back when lightly touched, about 15 to 18 minutes. Sift icing sugar over cake; cover with clean tea towel. Wearing oven mitts and grasping pan and towel firmly at both ends, flip cake out onto towel. Remove paper and roll cake lengthwise in towel. Cool roll on rack.

Filling: In bowl, beat cream cheese and butter until fluffy; beat in icing sugar and vanilla. Unroll cake, spread evenly with filling and sprinkle with pecans. Roll up cake; set on long serving plate. Cover and refrigerate for up to 1 day. Dust with icing sugar. Makes 10 servings.

No-Fuss Pumpkin Cake

Here’s a brunch cake, or afternoon-welcome-home-treat with mulled cider.

  • 2 large eggs
  • 1 1/2 cups (375 ml) granulated sugar
  • 1 cup (250 ml) pumpkin puree
  • 1/2 cup (125 ml) canola oil
  • 1/2 cup (125 ml) buttermilk
  • 1 3/4 cups (425 ml) all-purpose flour
  • 1 tsp. (5 ml) each baking soda and ginger
  • 1/2 tsp. (2 ml) each allspice, cinnamon, cloves, nutmeg and salt
  • 1/4 tsp. (1 ml) baking powder
  • Icing sugar for garnish

Grease 9-inch (2.5 L) square metal cake pan; set aside. In large bowl, beat together eggs, sugar, pumpkin, oil and buttermilk until smooth. In separate bowl, whisk together flour, baking soda, ginger, allspice, cinnamon, cloves, nutmeg, salt and baking powder. A third at a time, stir into the pumpkin mixture. Scrape into prepared pan. Bake in centre of 350°F. (180°C.) oven until skewer inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack. Garnish with icing sugar. Makes 12 servings.

 


Videos

Photos