Every year around this time food writers offer up suggestions about what to do with "all that leftover pumpkin" from Hallowe'en. As if we actually use our jack-o-lanterns to make homemade fresh mashed pumpkin.
No, really!
Actually, because I am a food writer, I do cook one small pumpkin but, most of the time I use the canned stuff, like most everyone else.
Even so, I am always looking for new recipes for "all that leftover pumpkin" and I found a fabulous one this season: Pumpkin Crumb Cake from Miriam Pascal's new book: Something Sweet.
This cake is my kind of dessert. Dense, gently spicy, a sweet top crumb over cake that's not overly sugary. Wonderful with coffee.
I believe that when you get a cookbook with even one good recipe it is worth the purchase.
And I figured if this recipe was so good, I might find others too.
So I made the Flourless Fudge Cookies, which I'll have to remember next Passover because my family gobbled down all 30 cookies rather quickly.
The Healthy Summer Fruit Crumbles were another winner.
Yes, you can see I am more the coffee cake/granola type. There's a lot in the book for me (yeast dough, Oatmeal Cookie Wedges, Sweet and Spicy Roasted Nuts). But there's plenty in this book for those with a bigger sweet tooth (Chocolate Chip Peanut Pie, for instance, drizzled with chocolate sauce! Or Rice Krispie Treat Truffles!). There are also chapters on beverages, candies, frostings, over and above the usual cakes, cookies, pies and pastries.
There are some handy points too. For example, each recipe indicates whether it is dairy or dairy-free (pareve), a nice addition for kosher keepers and those who are lactose-intolerant. And there are suggestions on how to use sugar substitutes for those who do, recipe variations, tips, (including how to plan a recipe ahead), as well as baking guide with info about equipment, ingredients and substitutions.
For all those who are looking for a good recipe to use up "all that leftover pumpkin" here's Miriam's recipe.
Pumpkin Crumb Cake
Recipe from Something Sweet by Miriam Pascal
Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications
Pareve | Yield: 10-12 servings
Who can resist a crumb cake? The only thing better than that dense cake on the bottom is the thick layer of cinnamon-y crumbs it’s topped with. I couldn’t resist doing a non-traditional take on this popular dessert, so I came up with this fall-inspired version. It’s full of cinnamon, spice, and, of course, pumpkin. And while I’m not going to claim that this is healthful, the sour cream you’ll usually find in crumb cake has been swapped out for pumpkin, so you’re definitely saving calories there.
CRUMBS
¹⁄3 cup sugar
¾ cup brown sugar
3 teaspoons cinnamon
pinch salt
1¾ cups flour
¾ cup oil
CAKE
1 cup oil
1 cup sugar
½ cup brown sugar
2 eggs
1 cup canned pumpkin purée (see Note)
1½ teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2½ cups flour
1. Preheat oven to 325ºF. Grease and flour a 9x13-inch pan; set aside.
2. Prepare the crumbs: Combine sugars, cinnamon, salt, and flour in a small bowl. Add oil; mix until combined and crumbs form. Set aside.
3. Prepare the batter: In the bowl of an electric mixer, on medium speed, beat together oil and sugars until smooth.
4. Add eggs, pumpkin purée, vanilla, cinnamon, baking powder, baking soda, and salt. Beat until combined.
5. Reduce mixer speed to low. Add flour gradually, beating until justcombined. Do not overmix.
6. Pour batter into prepared pan. Cover entire surface of the cake with prepared crumbs (there will be a very thick layer of crumbs).
7. Bake for about 1 hour, until a tester inserted into the center comes out clean
Note Be sure not to use canned pumpkin pie filling, as it has ingredients not needed here. Of course, homemade pumpkin purée is great, too.
Plan Ahead This cake freezes well in an airtight container. For best results, freeze whole and cut into squares just before serving.
