Hello Fall!
This simple, mildly sweet pumpkin crumb cake is flavored with pumpkin and warm spices, topped with a brown sugar crumble, and finished with a maple icing. When it comes to fall flavors, it doesn’t get much better!
The best thing about this crumb cake is that you can eat it for breakfast (it’s perfect alongside a cup of coffee or chai), for a mid-afternoon snack or for a dessert. If you like nuts, add about ¼ cup chopped pecans to the crumb topping.
I’ve found that Libby’s brand of 100 percent pure pumpkin delivers the most consistent results in baking recipes. A full can is not needed for this recipe, so leftover pumpkin can be transferred to a zipper-lock bag and frozen for up to a month.
PUMPKIN CRUMB CAKE WITH MAPLE ICING
(Makes 12 servings)
CRUMB TOPPING
2/3 cup all-purpose flour
1/3 cup packed light or dark brown sugar
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
CAKE
2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 large eggs, at room temperature
½ cup packed light or dark brown sugar
½ cup granulated sugar
½ cup canola or vegetable oil
1 cup canned unsweetened pumpkin purée
½ cup sour cream, at room temperature
MAPLE ICING
½ cup powdered sugar
2 tablespoons pure maple syrup
1 teaspoon pumpkin spice coffee creamer, half-and-half or milk
½ teaspoon pure vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Grease and flour the bottom and sides of a 9-inch springform pan.
FOR CRUMB TOPPING:
Combine flour, sugar and cinnamon in a small bowl; stir in butter until a wet crumble forms.
FOR CAKE:
Whisk together flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt in a medium mixing bowl.
Whisk together eggs, brown sugar, granulated sugar and oil in a large mixing bowl for 1 minute or until thoroughly combined. Whisk in pumpkin and sour cream. Stir in the flour mixture just until combined. Spoon batter into prepared pan. Sprinkle with crumb topping.
Bake for 35 to 40 minutes or until a wooden pick inserted in the cake comes out nearly clean. Cool to room temperature in the pan on a wire rack.
FOR MAPLE ICING:
Whisk together powdered sugar, maple syrup and creamer in a small mixing bowl. If needed, add a little more creamer to thin it or a little more powdered sugar to thicken it to a drizzling consistency. Drizzle over crumb cake. Remove the springform pan’s outer ring; slice the cake into wedges.
Store leftovers in an airtight container at room temperature for up to 3 days. Or, wrap in plastic wrap, place in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator, then serve warm or at room temperature.
Made in 30 minutes on the stovetop, this beef chili is a delicious, family-friendly dinner to enjoy in the fall! Perfect for game day, Halloween eve or just a comforting meal on a cold day.
Chili is easy to make, not too high on prep time and infinitely adaptable. Any type of bean (from pinto to black) is totally fair game in a pot of chili. And the rest of the classic chili ingredients are just as varied. Ground chicken or turkey can easily be swapped for ground beef. Don’t like bell pepper? Leave it out. Crushed or puréed tomatoes can be used in place of the diced. The variations are endless!
A splash of whiskey balances out the heat nicely. Canned chipotle in adobo sauce rounds out the acidity of the tomatoes and adds a hearty earthiness to complement the assortment of veggies and beans. Both of these ingredients are optional, but if you are looking for a twist, give them a try!
Chili is great left over, so use a big pot and double or triple this recipe to feed a crowd. Chili is especially good with cornbread, or you can serve it with tortilla chips for dipping. Cheese, sour cream, green onions and cilantro make excellent toppings.
30-MINUTE STOVETOP CHILI
(Makes about 7 cups total, 4 to 5 servings)
1 tablespoon olive oil
1 small onion, finely chopped
1 small bell pepper (any color) or poblano chile, finely chopped
3 cloves garlic, finely chopped
½ teaspoon dried Mexican oregano
½ teaspoon kosher salt
2 tablespoons chili powder
1 ½ teaspoons ground cumin
1 teaspoon finely chopped chipotle chile packed in adobo sauce (optional)
¼ cup tomato paste
1 pound 85% lean ground beef
1 to 2 cans (15 ounces each) pinto, red kidney or black beans, drained and rinsed
1 can (14.5 ounces) diced fire-roasted tomatoes, undrained
1 cup reduced-sodium chicken stock or water
1 tablespoon whiskey or maple syrup or 2 teaspoons brown sugar (optional)
Freshly ground black pepper to taste
Optional toppings: sour cream, grated cheese, sliced green onions, chopped red onions, chopped fresh cilantro
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, garlic, oregano and salt; cook, stirring occasionally, for about 5 minutes or until vegetables are softened and begin to brown. Add chili powder, cumin and chipotle and cook, stirring frequently, for 1 minute. Add the tomato paste and cook, stirring frequently, for 1 minute or until homogeneous.
Add the beef and cook, breaking up the pieces with a wooden spoon, for about 4 minutes or until no longer pink and just beginning to brown. Add the beans, tomatoes and broth; bring to a boil. Reduce heat to low; cook, stirring occasionally, for about 20 minutes or until the flavors have developed. Stir in the whiskey. Season with pepper. Top as desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, allow chili to come to room temperature, transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Fall is here! Enjoy all the tastes of the season.
Chris Garboski managed the HQ test kitchen at Nestle and produced more than a thousand recipes in her 25 years with the company. Her proudest accomplishment has been raising triplets.
