![]() If you do this and it’s successful, please leave it in the comment section below being sure to include what sugar substitute you used. You could try to use any sugar substitute that measures that same as granulated sugar. Note that this cake is made in layers, so you’ll be using some of these ingredients twice! What’s in this recipe?įor this crumb cake, you’ll need yellow cake mix, melted butter, eggs, pumpkin puree, evaporated milk, sugar, cinnamon, allspice, and flour. That should work fine! If you use it in place of canned pumpkin puree in other recipes, it will be fine in this one as well. I wouldn’t substitute it because the result would be way too sweet, since canned pumpkin pie filling already has sugar in the mix. You’ll need just the pumpkin puree for this recipe. Make this the night before and you’ll have a wonderful slice to enjoy with your coffee before making your feast, yum!ĭo I need pumpkin pie filling or pumpkin puree? This one is absolutely perfect for hosting a fall brunch, or enjoying for breakfast on Thanksgiving morning. This pumpkin crumb cake combines delicious pumpkin pie filling in between sweet crumb cake. We absolutely love anything pumpkin pie related in this household. This is a fall coffee cake that is a must make for friends and family every year! Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.A delicious Pumpkin Crumb Cake recipe with a yellow cake mix crust, pumpkin pie filling, and sweet brown sugar topping. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Milk – room temperature (I use 2% or whole milk)įor every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch.For room temperature remove ingredients from the fridge about 30-45 minutes before using.**If using unsalted butter then add 1/4 teaspoon of salt.*To make homemade cake/pastry flour for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch. ![]() It also makes it easy to release the cake from the pan when you’re ready to serve it.Īs my youngest daughter says, the chocolate crumb topping is the best part. Vanilla Chocolate Crumb Cake actually becomes a two-layer cake – vanilla cake on the bottom and buttery chocolate crumbs on top. You really do need a higher pan just to hold all that yummy crumb topping so I use a springform pan. Needless to say, it is one of those dunkers for the Italian in his morning café latte and my perfect accompaniment to a hot cup of coffee or tea. In my opinion, can’t get much better than a yummy Crumb Cake. I decided to change it up a bit by adding a cocoa topping, I used Greek yogurt ,and I made it into a cake instead. I got the idea for this recipe from Cooks Illustrated but it was a muffin recipe with a plain vanilla crumb topping. Even my daughter who is the Nutella queen loves it even though it doesn’t have Nutella in it! Although she does say, her favourite will always be the Italian Nutella Crumb Cake. This amazing Vanilla Chocolate Crumb Cake is a family favourite and a simple cake recipe that is easy to make.
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