Pumpkin Custard Coffee Cake 

Taken from my cast-iron skillet 'Fruit Cobbler' coffee-cake topped recipe.

Bake at convection 350* for 20 minutes.
Coffee cake topping:
The night before (or 8-10 hours or so before you want it) mix up and soak on the counter:
7 1/2 oz soft white wheat flour
1/2 stick (1/4 c) melted unsalted butter (OR coconut oil for fresher fruit taste)
6 oz milk
2 oz whole milk yogurt

In the morning mix together and stir-in:
1 egg
1/2 c (4 oz) sugar

Mix together and gently but thoroughly stir-in:
1 t baking powder
1/2 t baking soda
1/2 t salt

Working quickly but gently, scrape out the batter and pour it onto the set pumpkin custard in the cast-iron skillet.

-1 can pumpkin! Melt 1/4 c (1/2 stick) unsalted butter, stir in 1 can pumpkin, 3 oz turbinado sugar, 2 oz maple syrup, 1 t salt, 1/2 t cinnamon, 1/4 t nutmeg, about 2 t grated fresh ginger. Bring this to a simmer and stir until it reduces by about a third, turns dark and shiny. (You could prep this in advance!) Remove from heat.  Mix together and stir in 1 c whole milk, 3 eggs, 1 T vanilla. Bake this about 10 minutes to let it set up. Then scoop the batter on top and sprinkle walnuts generously across the top.

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