Lisa Cooks
A dense, moist pumpkin cake with white chocolate and a perfect holiday dessert alternative. Adapted from Stella Parks' recipe for a unique flavor twist.
Ingredients
- 1/2 cup old-fashioned oatmeal
- 1/8 cups all purpose flour (2 tablespoons) *
- 1/8 cups brown sugar (2 tablespoon) *
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg , grated *
- 1/8 teaspoon ground cloves
- 1/4 teaspoon table salt *
- 3 tablespoons unsalted butter softened *
- 2 ounces white chocolate , chopped into 1/4" pieces *
- 3/4 cup canned pumpkin puree
- 4 ounces white chocolate , chopped *
- 2 cups all purpose flour (9 ounces) *
- 3 tablespoons malted milk powder (optional)
- 1 1/4 cups brown sugar packed (10 ounces) *
- 10 tablespoons unsalted butter (5 ounces), softened, but not too warm *
- 3/4 teaspoon table salt *
- 1 teaspoon baking powder
- 1/8 teaspoon nutmeg , grated *
- 1 tablespoon vanilla extract
- 1 eggs
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