Two weeks ago I had my first spiced pumpkin latte. It was fine (but just).
But then I made a pumpkin crumb cake. The recipe didn’t have the word “spiced” in it — but it totally could have. Or maybe should have? Thrice packed with all the spices that make up pumpkin spice, it was leagues better than that coffee.
The cake itself is a humble affair: a sheet pan of plain-looking pumpkin bread with a simple crumb topping. But I do love me a good snacking cake — just a little something-something to have with my coffee (as opposed to in my coffee).
The first time I made it, I cut out a little corner piece while it was still hot. My husband snitched a piece, too.
Me: This is really good.
Him: It’s incredible.
Me: Wow.
Him: I don’t know if I ever had a cake this good before.
At the start, I was the one leading the praise team’s call-and-response, but he kept pace with my enthusiams — and then we switched roles.
Verily I tell ye, the man positively overflowed with self-initiated affirmations, shouted profanities, and groans of pleasure. Somehow a humble sheet cake had bedazzled my reserved, barely-even-grunt-if-it’s-good husband, transforming him into a raging foodie. Who was this person?
By the time we went to bed we’d eaten over half the cake.
First thing the next morning, he flapped his arms like a toddler and squealed, “Oh goody! I get to have cake with my coffee!”
People, I can’t make this stuff up.
But I can make another cake, and so I did — for his birthday.
Upon seeing the boring-looking dessert, the kids raised their eyebrows, like, That’s the birthday cake?
“It’s Papa’s new favorite,” I said.
Afterwards, my husband confessed he’d eaten six pieces.
I laughed. “Well, it’s a small cake so they must’ve been pretty small pieces.”
He leaned in, wide-eyed and serious. “Six pieces, Jen. SIX.”
Spiced Pumpkin Crumb Cake
Adapted from NYT Cooking.
I beg you to please, please, pretty please make your own spice mix. A single batch makes enough spice for two cakes. (And grate your own nutmeg!)
I use roasted butternuts, but canned pumpkin works, too.
for the spice mix:
2 tablespoons cinnamon
1 tablespoon ginger
1 teaspoon freshly grated nutmeg
1 teaspoon cardamom
½ teaspoon allspice
¼ teaspoon cloves
for the cake:
200 grams (1 cup) brown sugar
2 eggs
230 grams (1 cup) cooked squash/pumpkin
56 grams (¼ cup) melted butter
56 grams (¼ cup) oil
190 grams (1½ cups) flour
1 tablespoon spice blend
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Cream together the sugar and eggs. Beat at length — like, 3-5 minutes). Beat in the squash and fats. Whisk together the dry ingredients in a separate bowl, and then beat them into the wet.
Pour the batter into a greased 8×8 pan (or similar). While this would make a good loaf cake, don’t. A sheet pan creates the ideal crumb to cake ratio.
Sprinkle the streusel (recipe follows) over the cake. Bake at 350°F/180°C for about 45 minutes.
Cool for 10-15 minutes and then drizzle with the glaze (again, recipe follows).
for the streusel:
100 grams (½ cup) brown sugar
64 grams (½ cup) flour
1 teaspoon spice blend
Pinch of salt
56 grams (¼ cup) butter
Mix together with your fingers.
for the glaze:
75 grams (¾ cup) confectioners’ sugar, sifted
¾ teaspoon spice blend
Pinch of salt
3-5 teaspoons milk, to thin
Whisk well.
This same time, years previous: Spanish poblano casserole, simplest sourdough bagels, my travails as a self-procalimed kid environmentalist: an essay, the quotidian (10.14.19), a weekend away, soiree!, peanut butter fudge, a list, home, three vignettes: my husband.
