There's something about that warmth of cinammon and nutmeg and spices that makes it so comforting. And makes you so happy.
I love how these pumpkin cakes fit beautifully in my new brownie pan! I love their crumbly crunchy tops, their moist interior that's not too dense, and how they have that beautiful crack on the top. And how those little crumbles of sugar and cinammon float around the edges of the pan.
I bought this beautiful brownie pan from a local baking store and I'm IN LOVE with it. I can think of a-hundred-and-one-million ways to use it.
1) Cakes. I mean who doesn't love cake. I think this square shaped pan is the perfect size for one person. And it's so easy to package it as gifts neatly and without hassle. You could give them to your neighbours, friends and the perfect size for a finger-food-dessert (is that even such a word?). You can bake anything from little sponge cakes, layer cakes, to pound cakes and cheesecakes.
2) Brownies and Blondies. I can totally imagine little blocks of chocolate covered in peanut butter frosting OMG. Bring these to parties and potlucks and I'm sure everyone would love these treats.
3) Tarts and Pies. Imagine little square shaped cheesy quiches and square shaped apple pies overflowing with their sweet apple juices or lemon pies topped and piled high with golden meringue. I mean, mini is always better and who says they always have to be round?
4) Pastries. Little puff pastries cut to size and filled with your filling of choice.
5) Mini Lagsanas and Pizzas. Baking Lagsanas and bite-size Pizzas are gonna be great for parties. And freezing for a quick and easy lunch.
6) Bread. Buns, Muffins and Scones. Sometimes square is better. Baking bread, buns and scones in these square tins would ensure they keep their square shape and rise to the top beautifully. And I think square muffins are just too cute. Tell people these are homemade and not from any mundane bakery because they're square. And it makes your baked goods more elegant and up and notch. Really.
Now let's get back to these simple pumpkin crumb cakes. It's a super simple recipe that it's simply mixing dry ingredients together, mixing wet ingredients together, and folding them in each other. No creaming of butter, no melting of butter, no mixer required. Just 2 bowls and a whisk.
The dry ingredients are packed full of warm fall spices: nutmeg, LOADS of cinammon, allspice, cloves etc. And baking soda for a good rise to these moist cakes.
The wet ingredients consist of oil (you can use vegetable oil or any kind of lightly flavoured oil. I used a light olive oil), pumpkin purée (you could get the canned or make your own. I steamed some pumpkin and puréed them in a food processer until smooth), brown sugar and maple syrup. No eggs here! The pumpkin acts as a binder and provides more than enough moisture in these cakes you don't need any eggs at all!
Sunny-yellow pumpkin is always good. Very sweet and good.
The last step is making the crumble topping. The basic one of rubbing in cold butter to flour, sugar and cinammon.
Since I baked these in my cute little brownie pans, they take only 18-20 minutes. If you are baking these in a larger square or round pan, it may take around 30 minutes.
So moist and flavourful!
Pumpkin Crumb Cakes
Adapted from Sally's Baking Addiction http://sallysbakingaddiction.com/2013/09/22/iced-pumpkin-coffee-cake/
Ingredients:
CRUMB-TOPPING
- 1/2 cup (62 grams) all-purpose flour
- 1/4 cup (4 Tablespoons or 60 grams) unsalted butter, cold
- 1/2 cup (100 grams) dark brown sugar
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
PUMPKIN COFFEE CAKE
- 2 cups (250 grams) all-purpose flour (careful not to overmeasure)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (244 grams) pure pumpkin puree
- 1/2 cup (100 grams) dark brown sugar
- 1/2 cup (120 ml) vegetable oil
- 1/4 cup (82 grams) pure maple syrup
- 1/4 cup (60ml) milk
Directions:
Preheat the oven to 350F degrees.
Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
Bake the cake for 30 minutes. Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes. The mini brownie-pan- sized cake takes 20 minutes in my oven.
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