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
Cake Batter
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)
Topping
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
Directions
・ 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.
23 Lovely Comments:
I reviewed this book as well on my blog www.peekababyny.com . I've made 2 recipes so far...the jelly donut muffins which were a big hit with my kids, and the sour cream cranberry brownies which I am currently unable to stop eating (but which my husband really hates.). No plans to try the semi-homemade recipes, but I plan to bake my way through the rest of the book!
This looks so good! I have it in the oven now and I can't wait to try it. I always tend to change things up a bit so we'll see, lol! I cut the recipe in half, although; I added a tablespoon more butter to the batter, a little more pumpkin, used buttermilk and used mostly Splenda. LOL! Okay I changed it up a bit, so here's hopin! Still looked good before it went it the oven!
This looks so good. Question in your pic are you using a 9x9 pan
Did you make a single batch recipe in a square baking dish in lieu of a loaf pan (any temp/time changes)? Looks fantastic!
This sound sooo good! I'm going to give it a try this week! I found you via Pinterest and now following your GFC ;) I would love for you to stop by and follow back!
-Fotini { http://glamorousbride.blogspot.com }
I was hoping you could tell me where I could get a plate like that. Beautiful!
Hello Anonymous,
I have one lonely plate, I found it at my thrift store. I can tell you it's made by California Pantry, 2007 made in China. I googled it and found one here: http://www.junque-ez.com/catalog/kitchenware.html
I too am curious about the size of your baking dish...? :-)
Hello Elisa, I baked this in a 9x9x2 square pan.
I used the loaf pan and it has been baking for an hour and a half now and still mushy in the middle. The next time I will use a bigger pan or put the crumbs on the last 10 min. so it will bake better.
Crazy question, but can you totally take out the pumpkin and pumpkin spice and just make a phenomenally moist coffee crumb cake instead? Not a huge fan of pumpkin.
Hi Julie, I would not alter this recipe as the pumpkin give the crumb cake it's flavor and moisture. Instead I have another coffee cake blogged that does not call for pumpkin, you could also use this crumb topping on it if you like.
http://mommyimhungry.blogspot.com/2012/07/sour-cream-coffee-cake.html
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
Definitely use a larger pan. My loaf pan had to cook over 1.5 hours.
Hello Crafter, I used a 9x9 baking dish for mine, but I will add that in the directions now.
I love pumpkin spice so I will definitely make this not only for the fall season but all year round.
Looks awesome
Looks awesome
I'm fixin to get crazy with it and try it in my donut pan! I may have to make a few tweaks, but I think it will be fabulous!
In the oven! How do you turn onto cooling rack without the topping falling off, lol
Hi Jana, actually I didn't turn it out. Since I lined it with parchment paper I was able to grab that and pull it out and lay that on the cooling rack to cool off. Enjoy! :)
Wondering if you can substitute the pumpkin puree for sweet potato?
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