pumpkin coffee cake

Local Milk's Pumpkin Coffee Cake.

crème fraîche, cornmeal, & pumpkin coffee cake + pepita streusel

This is my dream coffee cake. Spicy, moist, with a nice salty-sweet streusel & tangy buttermilk glaze. I can't rave about the texture of this cake enough. It's so soft and moist; you have to try it. Trust me on this one. The cornmeal, crème fraîche, pumpkin, buttermilk, and pepitas are a dream together.

INGREDIENTS

for cake
• 175 g (roughly 1 1/2 cups lightly packed) cake flour
• 75 g (roughly half a cup) cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• pinch of ground cloves
• 125 g (a heaping 1/2 cup) coconut oil
• 240 g (roughly 1 cup packed) brown sugar
• 2 large eggs
• 125 g (1/2 cup) crème fraîche
• 125 g (1/2 cup) homemade or high quality pumpkin puree
• 60 g (1/4 cup) buttermilk
for the streusel
• 60 g brown sugar
• 50 g all purpose flour
• 1/2 tsp cinnamon
• 6 tbsp butter
• 1/4 tsp salt
• 1/3 cup roasted & salted pepitas (little green pumpkin seeds!)
for glaze
• 2 tbsp buttermilk
• 3/4 cup powdered sugar

INSTRUCTIONS

1. heat oven to 350°f and grease a 9" cast iron skillet or cake pan.
2. in a mixing bowl sift or whisk together the first 9 ingredients. set aside.
3. in a second mixing bowl mix crème fraîche, pumpkin puree, and buttermilk. set aside.
4. in a bowl of a stand mixer fitted with the paddle attachment, cream but coconut oil and the brown sugar until well combined.
5. with the mixer on low, add the eggs one at a time, scraping down the bowl after each is incorporated.
6. in three additions add the dry and wet ingredients, starting with the dry and ending with the wet. mix to only just combine; don't over mix.
7. pour batter into skillet and bake for 20 minutes. meanwhile, make the streusel.
8. combine all ingredients for the streusel except the pepitas using two knives to create a crumbled, sandy mixture. mix in the pepitas.
9. after 20 minutes remove the cake, sprinkle the streusel on top, and bake for an additional 25-30 minutes until a cake tester inserted in the center come out clean save a few crumbs.
10. while cake cools, make the glaze by whisking the powdered sugar 1/4 cup at time into the buttermilk. you can add more sugar to make it thicker or more buttermilk to make it thinner as you please.
11. drizzle glaze over cooled cake & serve with coffee!

NOTES

this recipe was developed using weight measurments, not volume. i cannot speak to the results you will get using cups, but i'm pretty sure you'll be just fine! that said, i highly recommend getting a scale for baking. they're cheap!