Cooking with Paula Deen Special Issues – September 2019

61 PAULA DEEN’S FALL BAKING

Topping:

1⁄3 cup fi rmly packed light brown

sugar

¼ cup unsalted butter

¾ teaspoon vanilla extract

1⁄8 teaspoon salt

¾ cup all-purpose fl our

Cake:

1½ cups all-purpose fl our

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

¼ teaspoon salt

¾ cup canned pumpkin

¾ cup fi rmly packed light brown

sugar

½ cup vegetable oil

2 large eggs

¼ cup sour cream

1. For topping: In a small saucepan, cook
   brown sugar, butter, vanilla, and salt over
   medium heat, stirring constantly, until
   smooth, about 6 minutes. Remove from
   heat; whisk in fl our until smooth. Let cool
   completely.


2. Preheat oven to 350°. Spray an 8-inch
   square baking pan with cooking spray.


3. For cake: In a medium bowl, whisk
   together fl our, baking powder, baking
   soda, pie spice, and salt. In a large bowl,
   whisk together pumpkin, brown sugar,
   oil, eggs, and sour cream. Add fl our
   mixture to pumpkin mixture, whisking
   just until smooth. Pour batter into
   prepared pan. Break topping into chunks,
   and sprinkle onto batter.


4. Bake until a wooden pick inserted in
   center comes out clean, about
   35 minutes. Serve warm or at room
   temperature.

Pumpkin Crumb Cake

Makes 1 (8-inch) cake

Mashed cooked sweet potato or

puréed cooked butternut squash can

besubstituted for canned pumpkin.

Kitchen Tip