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Club Monaco was founded in 1985 in Toronto with the idea of creating a line of “better basics.” Through the ‘90s, the brand continued to grow, moved to New York City, and caught the attention of iconic American designer Ralph Lauren as a unique voice in the industry—so much so that he acquired Club Monaco in 1999.

Today, Club is an evolution of its heritage: a modern, urban-minded brand with an element of ease and a spark of entrepreneurship from its Canadian roots.

EXCLUSIVE RECIPE: Pumpkin Crumb Cake

EXCLUSIVE RECIPE: Pumpkin Crumb Cake

As summer fades, it’s finally time to celebrate fall’s star ingredient: pumpkin.  Taking your obsession beyond pies and pumpkin spice lattes, a world renowned pastry chef, Jason Licker, breaks the tradition with this Pumpkin Crumb Cake.  An exclusive recipe created for Club Monaco, Licker gives us a new take on our favorite fall ingredient.  Soft and moist with a beautiful golden color, this festive cake is a must-have on your Thanksgiving or Halloween menu.  Fall has never tasted so delicious. 


68 grams Butter
100 grams Large Eggs
200 grams Granulated Sugar
227grams Pumpkin Purée (Canned Pumpkin)
5 grams Cinnamon Powder
2.5 grams Ground Ginger Powder
2.5 grams Ground Nutmeg Powder
3 grams Salt
5 grams Baking Powder
150 grams All-Purpose Flour

1.    Pre-heat oven to 175C/347F.
2.    In a stand mixer, beat the butter and sugar for five minutes until it is mixed well. Scrape down the sides of the bowl with a spatula.
3.    Add one egg at a time and scrape down the sides of the bowl to ensure the mixture is well-blended.
4.    Add the cinnamon powder, ginger powder, nutmeg powder, salt, baking powder and all-purpose flour into the mixture. Mix on low speed until the ingredients are combined.
5.    Add the pumpkin puree until the ingredients are well incorporated. 
6.    Distribute batter into individual molds. 

130 grams Granulated Sugar
A Pinch of Salt
85 grams All-Purpose Flour
5 grams Ground Cinnamon
30 grams Chopped Pecans (optional)
60 grams Butter (cold)
1.    Place all the ingredients into one bowl. With your hands, mix everything together until the mixture resembles breadcrumbs or small pebbles. 
2.    Place a generous amount on top of the pumpkin cake.
3.    Bake at 175C/347F, about 20-25 minutes until the cake is done or until a toothpick inserted in the center comes out clean.


隨著夏日的炎熱逐漸褪去,是時候迎接秋季菜式的主角—南瓜。除了經典的南瓜批和南瓜牛奶咖啡,星級甜品師Jason Licker特別為Club Monaco設計的南瓜糖酥蛋糕打破傳統,為今個秋天帶來獨特的全新味道。香甜的南瓜糖酥蛋糕口感鬆軟,最適合在慶祝萬聖節或感恩節時品嚐。

(Pumpkin Crumb Cake)

牛油 68克
雞蛋(大) 100克
砂糖 200克
玉桂粉 5克
肉豆蔻粉 2.5克
鹽 3克
泡打粉 5克
中筋麵粉 150克

1.    將焗爐預熱至攝氏175度/ 華氏347度
2.    用攪拌機把牛油、糖拌勻五分鐘
3.    逐次加入一隻雞蛋並確保徹底拌匀
4.    加入玉桂粉、薑粉、肉豆蔻粉、鹽、泡打粉、中筋麵粉,慢慢拌匀直至徹底拌匀
5.    加入南瓜蓉並拌匀直至材料融合
6.    將麵團分別放入模具中

糖酥脆脆配料 (Crumble Topping)

砂糖 130克
中筋麵粉 85克
玉桂粉 5克
牛油 60克(凍)

1.    把所有材料放入碗中,用雙手拌匀直至材料呈麵包屑狀
2.    將配料鋪上南瓜蛋糕上
3.    放入焗爐以攝氏175度烘焙約二十至二十五分鐘,直至蛋糕焗好或可嘗試牙籤能否俐落穿透蛋糕

OUR PROMOTIONS: The Club Monaco Food Experience

OUR PROMOTIONS: The Club Monaco Food Experience

IN THE SPOTLIGHT: Up Close With Antonia Li

IN THE SPOTLIGHT: Up Close With Antonia Li