iced pumpkin crumb cake.

September 27th, 2013

Paul & I are heading to Hinsdale to be with his family this weekend. And this is all I have packed. {I still have an hour. But still.}

ICED PUMPKIN - Packed

Whenever we’re headed out of town I pull my OCD and try to make sure everything around here is clean, trash is out, windows shut … basically what we would do if we went out of town for a month. Last night after some scrubbing and a quick 5 mile run { … my body may fall apart before the marathon in 2 weeks but that is neither here nor there} I texted my mom to see if I should take some sort of fall treat. IE: Mom, I want an excuse to make a treat and I know I should always take something with me when we go to someone’s home so please tell me I should make a treat. And, without skipping a beat she just texted back, “yep”. So I made this.

PUMPKIN CAKE - LOAF

I used this recipe from Sally’s Baking Addiction and the only slight change I made was using more pumpkin puree and a bit less of the vegetable oil. And it was so good. The pumpkin stayed moist up on the top of the cake just below the crumble. Because there aren’t any eggs in the mixture it won’t hurt your belly. Or something worse, like salmonella. Oh, I also decided to adapt the cake by putting it into 3 mini loaf pans for easier transport. But you can of course follow the original recipe or do 2 larger loafs … whatever floats your boat. Basically you just want to eat this cake.

Can anyone tell that I love fall yet? No, seriously guys. I love fall.

PUMPKIN CRUMB CAKE - FORK

Have a great weekend!

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XX Leigh-Taylor