Pumpkin Skillet Coffee Cake With Streusel Topping Recipe
"Imagine a pumpkin streusel muffin crossed with a blondie, and you'll have a good idea what this curiously rich coffee cake is all about—hearty and satisfying, aromatic, and chewy, with a hint of fudgyness thanks to the effects of melted white chocolate in the dough. Malted milk powder bumps up the earthiness of pumpkin, and helps with browning too...."
INGREDIENTS
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For the Streusel Topping:
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1 1/2 ounces old fashioned rolled oats, not quick cooking or instant (about 1/3 cup; 45g)
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1/2 ounce all-purpose or whole wheat flour (about 1 shy tablespoon; 14g)
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1/2 ounce light brown sugar (about 1 tablespoon; 14g)
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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1/4 teaspoon ground ginger
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1/4 teaspoon grated nutmeg
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1/8 teaspoon ground cloves
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1 ounce unsalted butter, softened to about 70°F/21°C (2 tablespoons; 30g)
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2 ounces white chocolate, such as Green & Blacks (about 1/3 cup; 55g), chopped into 1/4-inch pieces
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4 ounces raw pecan pieces (about 2/3 cup; 110g)
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For the Pumpkin Skillet Batter:
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9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g)
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4 ounces white chocolate, such as Green & Blacks (about 2/3 cup finely chopped; 110g)
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1 1/2 ounces malted milk powder, such as Carnation or Hoosier Hill Farms, (about 3 tablespoons; 45g)
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10 ounces light brown sugar (about 1 1/4 cups, gently packed; 280g)
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5 ounces unsalted butter, pliable but cool, about 60°F (about 10 tablespoons; 140g)
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1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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1 teaspoon baking powder
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1/8 teaspoon grated nutmeg
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1/2 ounce vanilla extract (about 1 tablespoon; 15g)
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1 large egg, straight from the fridge (about 1 3/4 ounces; 50g)
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4 ounces pumpkin or butternut squash puree, canned or homemade (about 1/2 cup; 110g)
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