"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake, by , is from The Big Book of Things We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Breon


3 c walnuts finely chopped
3 c crushed vanilla wafers
3 c brown sugar
12 oz butter

1 1/4 c sugar
6 oz softened butter
16 oz canned pumpkin
2 1/2 c all purpose flour
1/2 c greek yogurt
1 Tbsp vanilla
1 Tbsp pumpkin pie spice
2 1/4 tsp baking powder
1/2 tsp salt
4 eggs

Preheat oven to 350. To make crunch topping, melt butter. Add walnuts, wafers and brown sugar mixing well. Grease and flour 3 - 9" cake pans. Press one very full cup of crumb mixture into the bottom of each pan. Reserve 2 cups of mixture to bake later for topping. In stand mixer, combine sugar and butter and beat 3-5 minutes until light and fluffy scrapping down the bowl frequently. Add pumpkin and the rest of the ingredients except the eggs. Mix just until blended. Do not over blend. Add the eggs one at a time just until blended. Divide batter between pans on top of crumb mixture and smooth out making as even as possible. Place remaining crunch mixture and bake while cake is baking. Bake for 25-30 minutes or until tests clean. Allow to cool 10 minutes then turn cakes out of pans. This is important because crumbs will stick to pan. Cool completely before frosting. Break up the extra crumbs into very small bits.

Frost with cream cheese frosting and sprinkle with crumbs.

24 oz cream cheese
8 oz butter
2 c confectioner sugar
1 Tbsp vanilla




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