Pumpkin Crumble Cake

I love the color of this pumpkin crumble.  Unfortunately I have over-toasted the walnuts but overall it is a moist and delicious cake with the nutty crumbles.  The whole kitchen was filled with the nice aroma of cinnamon what it was baking in the oven.

 

 

Adapted from Minty's Kitchen

Ingredients:

200g butter, softened
180g caster sugar
300g self-raising flour
4 eggs (215g)
1 tbsp cognac (optional)
1 cup butternut pumpkin puree
125ml almond milk
1/2 tbsp lemon juice

Crumble:
75g walnuts, toasted
65g brown sugar
50g butter, chilled
1 tsp ground cinnamon
3 tbsp plain flour

Method:

• To make Crumble: Blitz everything together in the food processor until it resembles breadcrumbs. Set aside.
• Preheat oven to 170 deg C. Line a 22cm round cake tin with baking paper.
• Cream butter and sugar until light and fluffy. Add in eggs, one at a time.
• Beat in pumpkin puree, cognac and lemon juice.
• Fold in flour alternately with milk, beginning and ending with flour. Stir until batter is smooth.
• Pour batter into prepared tin. Smooth the top.
• Sprinkle crumble all over the top and bake for 1 hr.

To make 1 cup of pumpkin puree you will need 350g of pumpkin. Cut the pumpkin into chunks (with skin on) and steam until flesh is soft. Scoop out the flesh and push through a sieve or puree in a food processor.