Baking is my another hobby apart for getting myself inky all over my hands. I never try this combination of pumpkin and crumble before. So, I decided to give it a try few days ago. It was a success and it tastes sweet enough to cheer you up from any bad days. Just look at the rich gold-ish color :)
Here's the recipe. Give it a try! You won't regret!
Cake:
200g butter/margarine, 180g castor sugar
3 eggs, 1 tbsp rum (it's optional if you don't like the taste of it)
200g cooked pumpkin
120ml milk, 300g self-raising flour
Crumble (mixed):
75g butter/margarine (I realized it might a bit too much, so I'll put less for next time. This is just me though)
90g soft brown sugar
120g walnuts, chopped coarsely (I used dried mixed fruits since I've them in the fridge. It tastes good as well)
3tbsp plain flour, sifted with 1/2 tsp cinnamon powder
Method:
1. Cake: Mash cooked pumpkin till fine. Cream butter and sugar until light, add eggs one by one, beating well after each addition. Add rum (again, this process is optional) after that. Add mashed pumpkin, milk and stir well. Mix in flour until well combined.
2. Crumble: Combine all ingredients in a mixing bowl and rub into crumble.
3. Pour half of cake mixture into a greased and lined 22cm/9" round baking tin and spread to level the cake mixture. Sprinkle half of the crumbles on top and cover with the remaining half of the cake mixture. Sprinkle the remaining half of the crumbles evenly to cover the whole cake.
4. Bake in a pre-heated oven at 180'C for about 1 hour until cooked and golden brown.
5. Remove, leave to cool before cutting into slices and serve.
Now, go and get yourself a nice pumpkin and start bake this easy-peepsy cake. You can alternate the ingredients according to your preferences. You just have to be creative, sometimes. :)
2 comments:
A great afternoon coffee cake! Love the crumble topping!
Yes, Angie. I didn't expect pumpkin cake will taste so nice. Yum! and the crumble topping is just so good.
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