Pumpkin Skillet Coffee Cake With Streusel Topping Recipe
-
Category
Dessert
-
Cusine
American
What do you need?
How to make?
Ingredients
For the Streusel Topping:
1 1/2 ounces old fashioned rolled oats, not quick cooking or instant
1/2 ounce all-purpose or whole wheat flour
1/2 ounce light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 ounce unsalted butter, softened to about 70°F/21°C
2 ounces white chocolate, such as Green & Blacks , chopped into 1/4-inch pieces
4 ounces raw pecan pieces
For the Pumpkin Skillet Batter:
9 ounces all-purpose flour, such as Gold Medal
4 ounces white chocolate, such as Green & Blacks
1 1/2 ounces malted milk powder, such as Carnation or Hoosier Hill Farms
10 ounces light brown sugar
5 ounces unsalted butter, pliable but cool, about 60°F
1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 teaspoon baking powder
1/8 teaspoon grated nutmeg
1/2 ounce vanilla extract
1 large egg, straight from the fridge
4 ounces pumpkin or butternut squash puree, canned or homemade
Directions
In a medium bowl , combine the rolled oats, flour, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and softened butter. Combine by hand to smash the butter into the dry ingredients, until everything is coated and clumpy. Add the white chocolate and pecans and continue smashing to form a clumpy mix. Cover and refrigerate until needed, or transfer to a zip-top bag and freeze for up to 3 months.
In the bowl of a food processor, grind the flour, white chocolate, and malted milk powder to form a fine, dry mix with no visible lumps of white chocolate. Alternatively, grate the white chocolate with a Microplane, then whisk with flour and malted milk powder to combine. Set aside until needed, or transfer to an airtight container and store at cool room temperature until the date stamped on the bag of flour. Adjust oven rack to middle position and preheat to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment, combine the brown sugar, butter, salt, baking powder, nutmeg, and vanilla. Mix on low to moisten, then increase speed to medium and beat until very soft, pale, and fluffy, about 8 minutes. Along the way, pause to scrape the bowl and beater with a flexible spatula as needed. While mixing on medium speed, add the egg and continue beating until smooth. Reduce speed to low, and add the pumpkin purée. Once smooth, add the malted white chocolate-flour all at once, and continue mixing to form a thick batter. Scrape the bowl and beater with a flexible spatula, then fold once or twice to ensure it's well mixed from the bottom up. Scrape the batter into a lightly greased cast iron skillet , and spread into an even layer. Scatter the prepared streusel topping over the top in an even layer, and bake until the "cake" is puffed, golden brown, and approximately 205 degrees F in the center, about 35 minutes. Cool to room temperature before serving, as the "cake" will seem gooey and wet while warm due to the molten cocoa butter in the white chocolate. When cool, cut into wedges with a sharp knife, and serve alongside a strong cup of coffee or tea for brunch or dessert. Individually wrapped in plastic, the portions will keep at room temperature for several days.