Ingredients

The following ingredients have 8 Servings
  • 2 1/2 c. flour
  • 1/2 c. yellow cornmeal
  • 1 c. sugar
  • 2 tsp. ginger
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 3/4 c. cold unsalted butter
  • 1 - 15 oz. can pureed pumpkin
  • 2 eggs
  • 1/2 c. molasses
  • 1/3 c. buttermilk or sour milk
  • 1 1/2 tsp. baking soda
  • 1 - 12 oz. jar prepared caramel sauce

Instruction

  • In a large bowl, combine the flour, cornmeal, sugar, ginger, cinnamon, and pumpkin pie spice.
  • Using a grater, grate the cold butter into the flour mixture, mixing until it resembles coarse crumbs.
  • Remove 3/4 c. of the crumb mixture and set aside. We will use this as the crumb topping.
  • In another large bowl, whisk together the pumpkin, eggs, molasses, buttermilk, and baking soda.
  • Add the pumpkin mixture to the flour mixture, stirring until just combined.
  • Pour the batter into a greased 9-inch springform pan.
  • Sprinkle the reserved crumb mixture evenly over the batter.
  • Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack for 30 minutes before removing sides of the springform pan.
  • Best served warm. Cut and serve with a drizzle of caramel sauce, if desired.