Being a novice New Yorker, I've come to learn that not only is crumb cake (also known as coffee cake) delicious, it's quite a must with coffee and tea here. Also, although it has it's roots in Germany, it's particular to New York, who knew? Cue in the New York-Style Crumb Cake, aptly named. I've also been told that was the dessert of choice to bring to someone's house (back in the day) when you were going over to have coffee. Don't quote me on any of of this, but nonetheless, it's old fashioned and very simple. There's so many different recipes and variations of crumb cake so you really can't go wrong. However, it's THAT season, you know ... all hail the mighty pumpkin season, so I wanted to try a super easy pumpkin crumb cake version. I've written a tribute to The Pumpkin before, in a previous post ONE YEAR ago appropriately titled: Pumpkin Heads. Looks like we've come full circle! That's another post in itself - stay tuned! :) Anyways, here it is again, the pumpkin having it's reach far and wide from it's humble home in the pumpkin patch - and in a deviation from it's usual form as a pumpkin pie, just in time for the Thanksgiving season! Pair the pumpkin crumb cake with your favorite ice cream for an a la mode, dunk it in your favorite coffee or just enjoy it plain! Continue below for the recipe.
Ingredients: (for 7x11 cake pan)
- 1 (15 oz.) Farmer's Market brand of pumpkin puree
- 1 (12 oz.) can of organic evaporated milk
- 2 natural free range eggs
- 1/2 cup sugar (less sugar could be used and/or brown sugar)
- 2 tsp freshly grated cinnamon
- 1 tsp vanilla extract
- 1 package gluten free yellow cake mix
- 1 stick of organic unsalted butter (divided 3 tbsp and 5 tbsp)
- Preheat oven at 350 degrees. Grease your baking dish. Then melt 3 tbsp of butter in a bowl and mix in 1 cup of of the yellow cake mix. Mix well. Press the mixture into your baking dish. Bake for 8 mins or until edges begin to slightly brown.
- Meanwhile, combine the pumpkin puree, evaporated milk, sugar, cinnamon, vanilla and eggs. Mix well and mixture should be runny.
- Carefully take out the cake mixture from the oven. Pour the pumpkin mixture on top of the cooked pressed cake mix.
- Melt the remaining butter with the remaining yellow cake mix (this will be your crumbled topping). Make the mixture into moist crumbs with your hand and sprinkle this mixture on top of the pumpkin mix.
- Bake at 350 degrees for 45 mins or until the top is golden brown. Enjoy plain while it's warm or with a big scoop of vanilla ice cream as pumpkin cobbler/crumb cake a la mode!