¼ cup buttermilk (for high altitude add another 2 tablespoons) FOR THE STREUSEL
⅓ cup brown sugar
⅓ cup all purpose flour
½ tsp cinnamon
6 tbsp butter
¼ tsp salt
⅓ cup green pumpkin seeds
FOR THE GLAZE
2 tbsp buttermilk
¾ cup powdered sugar
Preparation Instructions
Preheat your oven to 350˚ (for high altitude 315˚). Prepare either a 9" cast iron skillet or if you haven't got one use a cake pan or a pie plate. If using a skillet, place it in the oven to preheat it with a couple tablespoons of butter in it, leave it in until the butter is melted. If using a pie plate or cake pan, smear with soft butter and set aside.
While the skillet is heating, whisk together the flour, cornmeal, baking powder, baking soda, salt and cinnamon in a medium size mixing bowl.
In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and brown sugar until light and fluffy.
With the mixer on low add the eggs one at a time.
In a small mixing bowl combine the sour cream, pumpkin and butter milk.
With the mixer on low, add ⅓ of the flour mixture.
Next add ⅓ of the pumpkin mixture, continue alternating between the flour and pumpkin mixture until it is all mixed in.
Pour into the hot skillet or cake pan and bake for 20 minutes. While it is baking, mix up the ingredients for the streusel by combining the dry ingredients except the pumpkin seeds) and then use your fingers or a fork to cut in the butter then add the pumpkin seeds.
After the cake has baked for 20 minutes, carefully sprinkle the streusel mixture over the top of it and continue baking until a toothpick inserted in the center comes out clean, about 30 minutes more.
Once baked, allow to cool a few minutes while you combine the glaze ingredients.
Drizzle the glaze over the top and serve hot with fresh coffee.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/10/pumpkin-streusel-coffee-cake/