Cook the Book: Pumpkin Crumb Coffee Cake

December 8, 2012 | By | Comments (2)

Recently graduating from college, I have not had too much experience under my belt in the cooking department, however, I decided to step up my game this Thanksgiving and go out on a limb with the most intricate recipe I’ve attempted yet.

I knew my mom, grandma and aunt were cooking most of our Thanksgiving dinner, so I went the breakfast/brunch route and resolved to make Pumpkin Crumb Coffee Cake featured in MyRecipes’ new cookbook America’s Favorite Food. This favorite originated from All You and received remarkable ratings from reviewers. Since I’m a huge fan of crumb cake and also enjoy a little pumpkin every once in a while, I knew that this was the perfect choice for a festive, fall holiday treat.

photo(14)I honestly thought the hardest part of this recipe was making all of the preparations. There were 15 different ingredients in this recipe so assembling everything I needed was a process of it’s own. Before I began, I made sure to measure as many of the ingredients as I could so it would be easier to put everything together accurately, and in less time.photo(16)The first order of business was to create the topping mixture, which was definitely the easiest part of the process. The ingredients necessary included all-purpose flour, dark brown sugar, salt, cinnamon, and butter. This was also turned into a pretty fun exercise because the recipe said to cut the butter into slices and combine with your fingertips, which, in essence is what makes the crumbly topping we all know and love! My hands were a mess, but my topping looked magnificent! After combining all of the necessary ingredients in a bowl, the recipe stated to simply place the mixture in the refrigerator while the cake portion was made.photo(17)For the cake, I chose to combine the wet ingredients first, which included vegetable oil, unsweetened applesauce, pumpkin puree, and eggs. After I had mixed those together I combined the dry ingredients in a separate bowl, which contained all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, dark brown sugar and granulated sugar. I didn’t think adding these ingredients together was any daunting task, however, making sure every element became incorporated was very important. You don’t want to leave out ANY of these yummy components! photo(19)The only things left to do were to pour the cake mixture into a greased and floured 13 x 9 glass pan and then coat it with the topping mixture. The oven was already set for 350 degrees so all I had to do was wait 45 minutes for it to bake. During this time, my house filled up with the soothing and irresistibly wonderful aromas of the spices, which warmed the entire place with the feel of Christmas spirit! My roommates were coming home asking what in the world I was baking because the house smelt amazing! The beautiful fragrance of this cake alone is reason enough to cook this again!

photo(20)Needless to say, my family scarfed this down on Thanksgiving morning and I came out a much more confidant cook! Hopefully, I will no longer be intimidated by recipes with lots of ingredients and prep time. Can’t wait to make this again!

COMMENTS

  1. Chocolate Swirl Coffee Cake | Can't Stay Out Of The KitchenCan't Stay Out Of The Kitchen

    […] Cook the Book: Pumpkin Crumb Coffee Cake (youvegottotastethis.myrecipes.com) […]

    February 25, 2013 at 2:56 pm
  2. Chocolate Swirl Coffee Cake – Can't Stay Out Of The Kitchen

    […] Cook the Book: Pumpkin Crumb Coffee Cake (youvegottotastethis.myrecipes.com) […]

    June 3, 2013 at 10:58 pm

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