Pumpkin Skillet Coffee Cake with Streusel Topping

seriouseats.com

Jeremy Hendzel

subheading: For the Streusel Topping:

1 ½ ounces old fashioned rolled oats, not quick cooking or instant (about ⅓ cup; 45g)

½ ounce all-purpose or whole wheat flour (about 1 shy tablespoon; 14g)

½ ounce light brown sugar (about 1 tablespoon; 14g)

1 ½ teaspoons ground cinnamon

½ teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¼ teaspoon ground ginger

¼ teaspoon grated nutmeg

⅛ teaspoon ground cloves

1 ounce unsalted butter, softened to about 70°F/21°C (2 tablespoons; 30g)

2 ounces finely chopped white chocolate, such as Green & Blacks (about ⅓ cup finely chopped; 55g)

4 ounces raw pecan pieces (about ⅔ cup; 110g)

subheading: For the Pumpkin Skillet Batter:

9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g)

4 ounces white chocolate, such as Green & Blacks (about ⅔ cup finely chopped; 110g)

1 ½ ounces malted milk powder, such as Carnation or Hoosier Hill Farms, (about 3 tablespoons; 45g)

10 ounces light brown sugar (about 1 ¼ cups, gently packed; 280g)

5 ounces unsalted butter, pliable but cool, about 60°F (about 10 tablespoons; 140g)

1 ½ teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 teaspoon baking powder

⅛ teaspoon grated nutmeg

½ ounce vanilla extract (about 1 tablespoon; 15g)

1 large egg, straight from the fridge (about 1 ¾ ounces; 50g)

4 ounces pumpkin or butternut squash puree, canned or homemade (about ½ cup; 110g)

Directions at seriouseats.com

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