Having succeeded in my goal of feeling confident about pie-baking, I decided that for Thanksgiving I’d bake a pumpkin-themed cake instead of a pumpkin pie. Baking cakes with the flour I make from my grain mill has proven to be…challenging. They’re so unpredictable, at least for me, without culinary training.
When I found the recipe for a crumb-topped pumpkin coffee cake, I was sold. I love this time of year.
Iced Pumpkin Coffee Cake from Sally’s Baking Addiction
- crumb topping: used 62 gm freshly-milled soft white wheat flour
- cake: used 250 gm freshly-milled hard white wheat flour and scant 1/4 c milk
- glaze: 120 gm confectioner’s sugar + 2 tbsp milk
- baked for 44 min.
I baked the cake a little too long (it was really hard to tell if it was done with the crumble topping) so it turned out a bit dry, but the flavor is fantastic.One of my spices made this cake kind of grainy in texture — either the cloves or nutmeg.
This was a fun alternative to pumpkin pie. It got a round of thumbs up from my family!