Chef Overmiller's Pumpkin Cake with Pecan Streusel
Chef Shannon Overmiller from the Majestic on King Street in Old Town shares a favorite Thanksgiving dessert recipe with Patch readers.
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…
