Boulangerie
Pumpkin Crumb Cake
55 minPour 12Nutri-Score D€€
D
55 min
55 minPumpkin Crumb Cake
ce qu’il vous faut
Ingrédients
flour (for the crumb)Céréales60 g
brown sugar (for the crumb)Épicerie50 g
sugar (for the crumb)Épicerie50 g
cinnamon (for the crumb)Épices5 g
cold butter (cubed, for the crumb)Produits laitiers57 g- flour (for the cake)Céréales240 g
- baking soda (for the cake)Épicerie5 g
- baking powder (for the cake)Épicerie2 g
pumpkin spice (for the cake)Épices4 g- cinnamon (for the cake)Épices3 g
salt (for the cake)Épices3 g
pumpkin purée (for the cake)Fruits et légumes300 g- brown sugar (for the cake)Épicerie100 g
- sugar (for the cake)Épicerie100 g
- neutral oil (for the cake)Épicerie110 ml
milk (for the cake)Produits laitiers80 ml- vanilla (for the cake)Épicerie10 ml
- powdered sugar (for the glaze)Épicerie180 g
- cinnamon (for the glaze)Épices3 g
- vanilla (for the glaze)Épicerie5 ml
- milk (for the glaze)Produits laitiers30 ml
par portion
Nutrition
229kcal
- Glucides
- 40 g
- Protéines
- 3 g
- Lipides
- 7 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Plat allant au four
Four
Fouet
pas à pas
Préparation
- Étape 1
Make the crumb topping
- Combine the flour, brown sugar, sugar and cinnamon in a bowl.
- Add the cold cubed butter and rub in with your fingertips until coarse crumbs form.
- Étape 2
Make the cake batter
- Whisk together the flour, baking soda, baking powder, pumpkin spice, cinnamon and salt.
- In another bowl, whisk the pumpkin purée, brown sugar, sugar, oil, milk and vanilla.
- Fold the dry ingredients into the wet ingredients until just combined.
- Étape 3
Assemble and bake
- Pour the batter into a greased 9x9 inch pan.
- Scatter the crumb topping evenly over the batter.
- Bake at 350°F until a toothpick inserted into the center comes out clean.
- Étape 4
Glaze and serve
- Whisk the powdered sugar, cinnamon, vanilla and milk into a smooth glaze.
- Let the cake cool, then drizzle with the glaze.