Pumpkin Crumb Cake
I made orig recipe as written, but topping was WAY dry, not near enough butter to make a nice crumbly topping from that much dry ingredient. Someone else suggested cream cheese, which i used about 3 or 4T in addition to the 3T butter. Baked 350 for 50mins in a 9x13 nonstick pan coated in veg spray. Topping was still a little dry even w like 1/2c butter+crm cheese mixed in.
The end result was good, not great. very sweet, like triple pumpkin pie sweet, CANDY sweet. Too rich and more yellow cake flavor than pumpkin. This was a lot of cinnamon, which for me was not enough layers of spice flavors, sort of 1 dimensional, and very little pumpkin flavor. The pumpin was kind of an after taste on your palette, but mostly the white sugar and yellow cake batter overwhelms.
Next time will try some modifications, a little less sugar in the whole recipe (1/3c ea), and definately double the filling to make in a 9x13 pan. I may even just try Libby's pre-spiced pumpkin pie can mix (brown label 30oz can) because their spice IMO is just right. I might also try a white cake mix and add a touch of vanilla. And I think the topping needs some TLC, needs brown sugar (may try half each brown and white, enough to equal 1/3c total sugar) and a pinch of spices.
1 user found this review helpful
May 4, 2014