Ah….. Just had the most delightful weekend with Bridge and E., who journeyed many, many hours on the Fung-wah bus to visit. We revived them with Redbones ribs on Friday after their nightmare trip up from NYC, then walked all over Boston on Saturday and came home to cook and relax by the fire. Mostly the guys relaxed by the fire while Bridge and I cooked, starting with a pumpkin crumb cake that AT: The Kitchen printed last week. While we cooked the boys munched on some lovely snacks:
That’s bread and amazing olive oil from NYC, brought by B&E. (It’s a Puglian olive oil from Murray’s, incredibly flavorful and bright green!) Prosciutto and marcona olives picked up in the North End, and some pepitas for seasonal flair.
So, the cake. Basically this is a pumpkin pie that has mated with a coffee cake. And it is delicious.
You start with a dry mix that is then turned into the crumb topping and the cake layer. You also make pumpkin pie filling to pour in between. It’s simple but not exactly quick, and I was really glad we had the dishwasher up and running since you end up with lots of dirty bowls! So fun to cook with Bridge, though, and I was glad her cat Joe wasn’t there to sit on the cake once it was done. He seems to resent her baking at home!
Bridge whips up the pumpkin filling:
Layer one (cake batter), spread in place:
I pour in layer two, the pumpkin (Bridge is a better action photog than I am!):
Layer three, the topping lovingly hand mixed by Bridge (isn’t crumb topping always the best part? Mm, butter and sugar…):
The next morning, ready for breakfast:
I have eaten approximately my body weight in cake in the last two days, since I really can’t refuse things with pumpkin pie in them. I’d like to experiment, though, with a crumb cake that is just pumpkin CAKE and topping, rather than the layer of pie filling. The cake part is great with the filling but would be dry on its own…I wonder if I could sub in pumpkin for sour cream in my mom’s coffee cake recipe and play with that? Good thing I have months of fall left!