Pumpkin Crumb Cake

prep time:: 15 min
total time:: 1 hr

Makes 8 servings

Manh-Dan Ngo

ingredients

Crumb topping:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1 1/2 tablespoons chilled butter, cut into small pieces
Cake:
3/4 cup granulated sugar
1/2 cup Pumpkin Puree
3 tablespoons butter, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg
1 large egg white
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup low-fat buttermilk
Cooking spray

directions

1
Preheat oven to 350°.
2
To prepare crumbs, combine 3 tablespoons flour and brown sugar in a medium bowl; cut in 1 1/2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.
3
To prepare the cake, beat the granulated sugar and the next 7 ingredients (granulated sugar through egg white) with a mixer at medium speed until well blended. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Combine 1 1/4 cups flour, baking powder, soda, and salt in medium bowl, stirring with a whisk. Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with flour mixture; mix after each addition.
4
Pour batter into a 9-inch round cake pan coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 50-55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack.

notes

Calories:274 (25% from fat) Fat:7.5g (sat 4.4g,mono 2.2g,poly 0.4g) Protein:4.3g Carbohydrate:48.5g Fiber:2.2g Cholesterol:45mg Iron:1.5mg Sodium:237mg Calcium:69mg

Source: Manh-Dan Ngo