Pumpkin Crumbcake

I must say this turned out really good. My bf loves it and I gave some to a friend and she loved it too. Its from another recipe that I tweaked some to make my own. I found the original way too sweet for my taste. 

Pumpkin Crumbcake 

1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin ( or 2c. fresh pumpkin)
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
2 tsp. pumpkin pie spice
1/2 teaspoon salt 

TOPPING:
1c. sifted all purpose flour
3/4c. light brown sugar ( I use dark brown since that what I have around), firmly packed
4 tsp. ground cinnamon
1/2c. butter

Make topping: Combine flour, sugar, cinnamon and butter; blend till mixture is crumbly. I use a pastry blender to cut the butter in. Mix well. 

 When ready to top cake, take handfuls and squeeze gently together to make the crumbs stick together.

 Gently break them up as you sprinkle over the top of the cake. You want to have some small and some lg. chunks of crumb.   

Preheat the oven to 350°F. Rub butter on the inside of a 9in. spring-form pan,  set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. 

 Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, pumpkin spice and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. 

 Pour the batter into the prepared pan.  

Sprinkle the streusel over the cake batter. Bake for 1hr or until a toothpick comes out clean. (I found mine needed about 15min. more.) (You may need to cover it at some point while baking if the streusel starts to get too dark. You do not want it to burn.)

 Cool on a wire rack for about 15 minutes. Cool completely. Cover and store at room temperature.  To serve you can sprinkle some powdered sugar over the top to garnish.

(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel  and bake for approximately 35 minutes, until a toothpick comes out clean.)
* I did make the 8in, pan recipe first using only half a recipe of this cake. If you want a quick one thats easier to do. A full recipe like I did in the springform pan takes awhile to bake. Its a very moist cake.

Blueberry Cheesecake Coffeecake

I wanted to bake something blueberry the other day. I saw our store near here had a sale on berries but I still had a bunch in my freezer. I wanted to use those first. So I started to wander online to look for recipes. I was in one of those, I'd like to bake but don't want it complicated moods. When I'm like that I go for a mix.

I remembered I had this Krusteaz mix in my pantry. I love all their mixes, they are very, very good. No, I have no connection to them, I just happen to love their stuff. And since I don't always bake from scratch, they are a good place to start. I wanted a blueberry coffee cake and I do have an awesome from scratch recipe but it makes 3 cakes and I didn't want that around right now.  http://mermaidstreasures.blogspot.com/2008/03/crumb-cakes.html   And my bf loves anything cheesecake so I looked for that online too. But I just didn't want to make from scratch, I wasn't up to it. And so this recipe was born.

I must say its moist and rich and not too sweet at all. I found tho that the crumbs on top of the berries and cream cheese mix made the center a bit too moist and so Ive mentioned the change in the recipe to do for next time. It was so good my bf wanted seconds. When he wants that, I KNOW its a good one, a keeper. Enjoy!

 Blueberry Cheesecake Coffeecake Makes one 9 in. spring-form pan cake

1 pkg. Krusteaz Cinnamon Crumb cake mix
2/3 c. buttermilk
1 egg

2 pkgs. (8oz. each) cream cheese, softened
2 eggs
1/4 c. organic sugar
1 tsp. vanilla
2 c. blueberries

Preheat oven to 350 degrees.

Empty cake mix pkg from box into a bowl. Add the buttermilk and egg and mix well. Prepare spring-form pan by greasing or buttering to prevent sticking. Pour batter into pan. Spread over the bottom and make a well in the middle. You want the sides higher than the middle to hold the cheesecake filling.

Mix cream cheese, eggs, sugar and vanilla well. Pour into pan over cake batter. Spread to the edge of pan.

Sprinkle blueberries over cheesecake batter.

Open crumb pkg that came with the mix. Sprinkle that over the berries. If you like larger crumbs, squeeze handfuls of the mix first and crumble that over the berries. Try to keep the middle free of the crumb mix. It has a tendency to melt and keep the center too moist.

Bake 45-60 min. I have a convection oven and it took 45 min. in there so test it towards the end. Test with a skewer inserted in the cake part on the sides. If it comes out clean and the middle is almost set, its done. Cool then chill in refrigerator. Run knife around the inside edge of pan when ready to serve and remove spring-form ring.

Toll House Crumbcake

 

My boyfriend and I love chocolate chip cookies. Long ago I found this recipe for Tollhouse Crumbcake. I made it and he just loved it. So with all this cleaning and packing going on and burning up a lot of energy....we were craving something sweet. I decided to make this. 

I have Vanilla Paste from Trader Joe's that I like to use in special things. Its not really a paste per se but rather a thicker, syrupy vanilla with the ground bean flecks in it. I used that in this. I also used pecans. I love pecans in most everything, they are so rich and buttery. But as I was making this I realized I didn't have enough flour! But I did buy some whole wheat flour so I used that about half and half in this recipe. I like it alot. Not only is it a bit better for you with the fiber but it gives it a heartier flavor....sort of reminded me of whole wheat pancakes. But with the topping and chips it was a great combo.

I know this is an old classic recipe but this was my version, this time.

 

• Nestles Tollhouse Crumbcake
  

TOPPING

• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter or margarine, softened
• 1/2 cup chopped nuts (I used pecans)
  
• 2 cups (12-oz. pkg.) Nestles Toll House semi sweet chips (it called for mini chips, didn't have any, I used dark chocolate chips)
  
•  
• CAKE
• 1 3/4 cups all-purpose flour ( I used half all purpose, half whole wheat flour)
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 1 teaspoon vanilla extract
  
• 3 large eggs
• 1 cup sour cream

FOR TOPPING:
COMBINE brown sugar, flour and butter in small bowl with pastry blender or two knives until mixture is crumbly.

 

Stir in nuts and 1/2 cup morsels.

 

FOR CAKE:
COMBINE flour, baking powder, baking soda and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. 

 

Add eggs, one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. 

 

Fold in remaining morsels. 

 

Spread into prepared baking pan; sprinkle with topping.

BAKE 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Crumb Cakes

This is my mother in laws crumb cake recipe. If your from back east and liked Drakes cakes this tastes like that. You can add apples on top of the batter before you top with the crumbs too. Also try peaches or mix in blueberries or raspberries into the batter. You could also make this a Toll house cake by adding semi sweet chocolate chips and more pecans chopped to the batter.



PECAN VIENNA DREAM COFFEE CAKE MAKES 3 9IN. CAKES

TOPPING:
1c. sifted all purpose flour
3/4c. light brown sugar ( I use dark brown since that what I have around), firmly packed
4 tsp. ground cinnamon
1/2c. butter
2c. chopped pecans
CAKE:
4c. sifted all purpose flour
4 tsp. baking powder
1 tsp. salt
1 c. butter
1 3/4c. sugar
3 eggs
1c. milk
1 tsp. vanilla
Make topping: Combine flour, sugar, cinnamon and butter; blend till mixture is crumbly. Add pecans, mix well.
Make cake:
Sift together flour, baking powder and salt. Cream butter and sugar. Add eggs to butter mixture one at a time and beat till light and creamy after each addition. Add dry ingredients alternately with milk and flavoring, blending well after each addition. Divide batter equally between 3 greased 9in. cake pans. Cover each evenly with an equal amount of topping. Bake in moderate oven at 350 degrees. till done and browned, 30-35min.