Chef Overmiller's Pumpkin Cake with Pecan Streusel

Pumpkin Cake with Pecan Streusel

Created by Chef Shannon Overmiller, The Majestic

Yield: 1 10” cake

Pan preheat: 350 degrees

Ingredients:
1 1/2 cups pumpkin puree

1/4 lb. butter

1/2 vanilla bean

2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 cup granulated sugar

1/2 teaspoon ground cloves 1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. kosher salt

1 1/2 cups whole milk

1 1/4 cups heavy cream

3 extra-large eggs (if small 4)

1 Tbsp. honey

Pecan Streusel topping (recipe follows)

Maple cream (see recipe)

Pumpkin and apple compote (see recipe)

(For cake):
1. Cut a circle of parchment paper to fit the bottom of a 10-inch round cake (not bundt) pan. Spray the bottom of the cake pan and line it with the paper.

2. Place 1/4 lb. butter in medium saucepan. Slice the vanilla bean lengthwise down the center of the 1/2, and use a paring knife to scrape the seeds and pulp onto the butter. Add vanilla pod to pan.

3. Cook the butter over medium heat for 6-8 minutes, shaking the pan occasionally until the butter browns. Remove vanilla pod and discard.

4. Sift together the flour, baking soda, baking powder, salt, sugar, cloves, cinnamon, and nutmeg into a large bowl. Make a well in the center.

5. In another large bowl, whisk the pumpkin puree, milk, 1/4 cup cream, eggs and honey to combine.

6. Pour the mixed liquid ingredients into the well in the dry ingredients and whisk until incorporated. Stir in the brown butter, using spatula to get all the good bits.

7. Pour the batter into the prepared pan and bake 25 minutes, then remove the cake from the oven and sprinkle the streusel evenly over the top.

8. Bake the cake another 45 minutes, until the topping is crisp and the cake has set. (the center of the cake will still be somewhat soft and WILL NOT pass the toothpick test.)

9. Cool the cake on a rack for at least 15 minutes.

Pecan Streusel Topping

Ingredients:
1/4 cup pecans

1 tsp. canola oil

1/4 tsp. kosher salt

4 Tbsp. cold unsalted butter, cut into cubes

1/4 cup granulated sugar

1 Tbsp. brown sugar

1/4 cup plus 2 Tbsp. All Purpose flour

1/4 tsp. ground cinnamon

1/8 tsp. freshly grated nutmeg

Method:
1. Preheat oven to 375

2. Spread the pecans on sheet tray and toast 8-10 minutes (use timer, and turn once!)

3. Chop nuts coarsely once cooled (not fine!) Toss the nuts with the oil and salt.

4. In robo coop pulse the butter, sugars, flour, cinnamon, and nutmeg until just combined.

5. Remove to a bowl, stir in the salted pecans, chill until ready to use.

Pumpkin and apple compote

Ingredients:
2 cups medium diced butternut squash

3 cups medium diced apples

1/2 vanilla bean

2 cups sugar

small pinch salt

1/4 tsp. cinnamon

1 clove

Method:

Yield:1 qt.

1. In clean pot, melt the sugar to caramel, vanilla bean, clove, cinnamon, salt. Add squash and cook 5 minutes, until soft.

2. Add apples. Cook until all soft and still hold shape, but come together.