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Welcome to my blog, where I share highlights of everything from my client's wedding days and portrait sessions, to recent features and our adventures around the world. 

Hi, I'm Alicia.

Pumpkin Crumb Cake

Sep 17, 2014

I love Fall. Unabashedly, with all my heart, LOVE Fall. I know it isn’t “technically” fall until September 20-whatever, but honestly, once Labor Day passes, I’m all in. No other season, not even Christmas gets me this excited – I firmly believe in not putting up a Christmas tree until after Thanksgiving, but will throw up pumpkin everything the instant that first cool breeze sweeps across DC.

My husband blames the insanity of this love on my intense hatred of summer heat/humidity (am I the only one who hates sweating nonstop!? Hello, pimples!), but I’ve loved the Fall since I can remember. Halloween has always been my favorite holiday (sorry Christmas!) and of course, my birthday is in October (the greatest of all months), which doesn’t hurt.  There is an endless list of great things about Fall, from football and the return of good TV (I don’t know about you, but even I can’t watch one more episode of Bachelor in Paradise) to the leaves changing and of course, pulling out those cute boots and coats that have been hiding away since April.

Oh, and did I mention… pumpkin-flavored everything!? Which leads me to this week’s recipe, since it is, after all, What’s Cooking Wednesday. Think of all your favorite desserts and then put the word “pumpkin” in front of it and I promise it will get 5x better: Pumpkin Cinnamon Rolls, Pumpkin Scones, Pumpkin Snickerdoodle Cookies, Pumpkin French Toast; heck, I’ve even put pumpkin in lasagna and stuffed shells!  I kicked off “Pumpkin Season” with a crumb cake and it was to die for – so moist (btw, I hate that word so I don’t use it lightly) that it literally tasted like it was melting Fall right in your mouth (that also sounded pretty gross). Sorry, I’m not sorry – Fall, I love you.

Pumpkin Crumb Cake

Adapted from: Mom? I’m Hungry!

Ingredients

Cake Batter
1 3/4 cups all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 tsp vanilla extract
1/3 cup milk

Streusel Topping
1/2 cup plus 1/3 cups all purpose flour
1/3 cup white sugar
1/4 cup brown sugar
2 tbsp vegetable shortening
2 tbsp olive oil

Instructions
Preheat oven to 350°F. Grease 9×9 baking pan and line with parchment paper.

Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl. In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time. Add the pumpkin and vanilla extract to the wet batter mix. Gradually beat the dry ingredients into the batter. Slowly add the milk. Transfer the batter to the prepared pan.

 

Bake the cake about 30 minutes. Meanwhile, make the topping by combing all ingredients in a medium bowl. Mix with a fork and then set aside. After 30 minutes of baking, top cake with streusel and return to oven for an additional 25 minutes or a toothpick comes out clean.

 

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