Fruit-Filled Recipe: Pumpkin-Ginger Crumb Cake

For today’s holiday recipe post, we are venturing from fruit a bit and focusing on another seasonal ingredient: the pumpkin! Enjoy! This is a great addition to your pumpkin repertoire! Share with your friends on Twitter



Fresh ginger adds special flavor to this moist and spicy cake.  Serve plain or with whipped cream.
Preparation time: 30 min
Baking time: 35 min
Yield: 15 servings


2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup cold butter
1/2 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons grated fresh ginger root*
1/2 teaspoon baking soda
1 cup cooked pumpkin
1/2 cup milk
2 eggs

Heat oven to 350°F. Combine flour, brown sugar, sugar, cinnamon, nutmeg and salt in large mixing bowl and cut in butter until crumbly. Reserve 1 cup crumbs in small bowl; stir in walnuts. Set aside for topping.

Add baking powder, ginger root and soda to remaining crumb mixture in mixer bowl; mix lightly. Add pumpkin, milk and eggs. Beat at medium speed until well mixed (2 to 3 minutes).

Pour batter into greased 13×9-inch baking pan. Sprinkle with walnut-crumb mixture. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.

*Substitute 1/2 teaspoon ground ginger.

TIP: This cake freezes well. Cut into serving pieces before freezing, if desired.


This recipe contributed by Hazel Singer, vice president of City Fruit’s Board of Directors

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