Kathleen Robbins is a Master Baker in Research and Development at Entenmann's Bakery. She studied Food Technology and Business at the State University of New York, and then began her baking career 23 years ago at a gourmet bake shop in Brooklyn, NY. There she honed her skills developing specialty cakes for the restaurant and hotel industry. For the past 21 years, she has been working in the lab and the bakery at Entenmann's creating innovative and delicious products from classic Ultimate dessert cakes to portable Little Bites snack products.
I was able to review an ebook of the Entenmann’s Big Book Of Baking. This is a BIG book, loaded with recipes from like I said semi-homemade to made from scratch recipes. Now because my store does not carry a wide range of Entenmann's baked goods that these recipes called for, I decided to go with a homemade recipe, Pumpkin coffee cake, to kick off the start of Fall. Check below for the recipe. This was really good, moist from all the pumpkin, the crumb topping was great too. Give it a try this weekend.
The hardbound coffee table book is $16.99, ebook $6.99 and app $4.99 and available for sale on amazon now.
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Pumpkin Crumb Cake
1 3/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon 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 teaspoon vanilla extract
1/3 cup milk
3/4 cup chopped walnuts (optional)
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter
・ Preheat oven to 350°F.
・ Grease 9x9 baking pan* and line with parchment paper.
・ To make the topping, combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
・ 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 and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
・ Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
・ Turn the cake out onto a rack and cool completely.
-Original recipe called for a loaf pan, but I baked it in a 9x9 dish.