Pumpkin Cake and Pumpkin Bread

As promised pre-Istanbul, I’ve finally made this Pumpkin Cake from Butter Me Up, Brooklyn.  Luckily, despite Hurricane Sandy decimating most of the tri-state area, I got one of the last flights out of Europe on Sunday.  The generator my family installed two weeks ago has kept us with power and most importantly, an oven so I can bake.  In times of crisis, one can typically find me in the kitchen.

I decided on doubling this recipe, one to turn into a pumpkin style coffee cake with the addition of a crumb topping, and one in a loaf pan for breakfast and tea time snacking.  The coffee cake didn’t rise as high as the loaf pan, but the dense, almost chewy crumb was delicious, almost like a German oven pancake but with the pumpkin flavor and crunchy topping.  In hindsight, I should have followed a recipe for the crumb topping instead of just making one up, as it was less crumb and more of a crispy, buttery, sugared topping.  However, there were no complaints from the peanut gallery.   In the future, if I was serving this for dessert at a party, I would definitely add some cinnamon whipped cream.

crispy, chewy, deliciousness

The loaf pan required a bit more time in the oven – I’d say around 50-55 minutes compared to the springform 9′ 40-45 minutes.  It came out like I was expecting, a bit like a banana bread or a zucchini bread.  It would definitely benefit from the addition of some chocolate chips next time, but I served it toasted with greek yogurt and honey and it was perfect for breakfast. Hmm.. maybe even some cinnamon cream cheese next time?

breakfast perfection

Pumpkin Cake from Butter Me Up, Brooklyn

For the cake:
1 3/4 cups pure pumpkin purée (from my previous post on roasting pumpkins here)
2/3 cup Greek yogurt
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup brown sugar, packed
2 Tbs vegetable oil

2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves

Preheat oven to 350º. Butter and flour a 9 inch springform pan (I don’t really see the necessity in the springform, so feel free to use a standard cake pan too). Mix all the wet ingredients, plus the sugar, in a bowl (first 7 ingredients).  Sift all the dry together (next 8 ingredients) either directly over the bowl or in a separate bowl and fold together. Voila. That’s it. Seriously.   Just pour into the pan and bake.  The springform is close to 40 minutes and the loaf was closer to 50 minutes.  If you go for the crispy topping, see below.

Streusel Topping

1/4 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup butter (1/2 stick) preferably unsalted

Put all the ingredients in a bowl and mash with a fork until butter turns into pea-sized bits and top the cake pre-baking.

Does anyone know why our clove jar looks like it came from Dr. Quinn Medicine Woman?






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