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
- Heat oven to 350°F and grease a 9″ cast iron skillet or cake pan.
- In a mixing bowl sift or whisk together the first 9 ingredients. Set aside.
- In a second mixing bowl mix crème fraîche, pumpkin puree, and buttermilk. Set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, cream but coconut oil and the brown sugar until well combined.
- With the mixer on low, add the eggs one at a time, scraping down the bowl after each is incorporated.
- 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.
- Pour batter into skillet and bake for 20 minutes. Meanwhile, make the streusel.
- Combine all ingredients for the streusel except the pepitas using two knives to create a crumbled, sandy mixture. Mix in the pepitas.
- 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.
- 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.
- 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!