![]() After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. From there, I began to read cookbooks and consult with relatives on family recipes. Each week, I would follow these recipes diligently, and taught myself to cook that way. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. I realized it was time to let my inherent talents out of the bag. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. It will be good for about 3 months or so in the freezer and can be thawed at room temperature before enjoying it again.I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. Then wrap it tightly in plastic wrap, followed by aluminum foil or put it in a freezer safe storage bag. To FREEZE any leftovers we recommend waiting until the cake is completely cooled. Leftover crumb cake will also be good for about a week in the fridge when covered tightly with plastic wrap or stored in a Ziploc bag. This cake is prone to dry out quickly when left out, so be sure to always keep it covered. STORE on the countertop for up to 4 days. Leftover cake is such a treat for breakfast later on! If you find that the crumb topping on your cake is browning a little too much, you can always tent some aluminum foil over it while baking.Substitute chopped walnuts or almonds for the pecans called for in the crumb topping.Make your own pumpkin puree: Homemade Pumpkin Puree.Cake flour is necessary in this recipe to give a nice sponginess to your crumb cake. Add 2 Tbsp of cornstarch in its place and sift it all together. Make your own cake flour by measuring out 1 cup of all purpose flour and then removing 2 Tbsp from the cup.Top with a dusting of powdered sugar if desired. Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving. Place in the oven and bake for 30-40 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles (note that baking time will vary depending on the type and size of the pan you use). Use a whisk to beat together until slightly lighter in color. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. You will have to break the crumbs into smaller pieces.īAKE. In a large bowl, combine the 8 tablespoons of melted Kerrygold Salted Butter and eggs. Preheat the oven to 350 degrees and grease a 9 x 13 inch baking dish. Pour the batter into the prepared pan, spreading into an even layer. You can use a spatula to fold in the dry ingredients if you wish- no more than 20 strokes/folds. With mixing speed on low, gradually add the the dry ingredients, mixing just until combined (overmixing will create a dry tough crumb. In a small mixing bowl whisk together the flours, baking soda, baking powder, salt and pumpkin pie spice. When the mixture is smooth, add the eggs one at a time.ĭRY INGREDIENTS. ![]() In a large mixing bowl or the bowl of a stand mixer, beat the oil, sugars, pumpkin puree, sour cream and vanilla extract. You will need to lightly spray it with baking spray. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb. Note: you can use parchment paper in the square dishes for easier removal. Evenly spread the thick cake batter on the bottom of the prepared pan. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside.
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