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Pumpkin Crumb Cake

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“I just love crumb cakes,” writes Christy Jordan in “Southern Plate” (William Morrow, $27.50). This one features canned pumpkin (not pumpkin pie mix) in the cake and an oat-filled crumb topping that will leave people wanting more. Best of all, the recipe is easy to assemble.

Pumpkin Crumb Cake

1 (15-ounce) can solid-pack pumpkin
2 cups sugar
1 cup milk
2 cups self-rising flour
1/2 cup (1 stick) margarine, at room temperature
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon

Crumb topping:
1/2 cup (1 stick) margarine, at room temperature
1 cup brown sugar (dark or light)
1 cup flour (self-rising or all-purpose, whatever you have on hand)
1 cup oats (quick cooking or old-fashioned)

Preheat the oven to 350 degrees and spray a 9-by-13-inch pan with cooking spray.

Place pumpkin, sugar, milk, flour, 1 stick margarine, eggs, vanilla and cinnamon in a large bowl and mix until well blended.

In a medium bowl, combine 1 stick margarine, brown sugar, flour and oats. Cut together with a long-tined fork until well blended. Pour half of the batter into the pan and top with half of the crumb mixture. Pour the remaining batter over and top with the remaining crumb mixture. Bake for 45 minutes to 1 hour, untilĀ  toothpick inserted in the center comes out clean. Serve from the pan.

Makes 12 servings.

From “Southern Plate” by Christy Jordan

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