for the dough
1/2 cup warm milk (100-110 deg)
1 teaspoon sugar
2 1/4 teaspoons dry yeast
3 cups bread flour
2/3 cup sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
6 tablespoons canola oil
2 large eggs
1 teaspoon vanilla for the filling/topping
6 tablespoons butter, melted
1 1/2 cups packed brown sugar
2 teaspoons ground cinnamon for the icing
1 1/2 cups powdered sugar (I like to sift mine)
2-3 tablespoons milk or cream, depending on how thin you want your icing
1. Lightly spray a 9x13-inch baking pan with non-stick spray.
2. In a medium bowl (I used a 2-cup glass measuring cup), whisk together the warm milk, 1 teaspoon sugar, and yeast. Set aside.
3. In a large bowl combine the flour, 2/3 cup sugar, salt, and spices; mix well and set aside.
4. In a medium bowl (I used another 2-cup glass measuring cup), whisk together the pumpkin puree, oil, eggs, and vanilla.
5. Add the milk mixture and the pumpkin mixture to the dry ingredients and mix well I (the dough should be pretty thick). Transfer the dough to the prepared baking pan and spread it in an even layer. Cover the pan with paper towels and let rest for 45 minutes.
6. Meanwhile, combine the topping ingredients in a medium bowl and mix well. After the dough has rested, sprinkle the topping evenly over the top and use your fingers to press it down into the dough. Don't be shy here; pressing the topping into the dough gives you that marbly
goodness that makes this cake so, so scrumptious. You can also use a knife or spatula to swirl the topping into the dough, but I think fingers work better.
7. Put the pan in a cold oven, set a timer for 30 minutes, and set the oven to 350. Bake until the bread springs back when touched, and the edges are just barely starting to brown, 30-35 minutes. The topping will still be bubbling at the end of cooking; as it cools it will sink down into the craggy top of the cake.
8. While the cake cools whisk together the icing ingredients until smooth. Use a spoon to drizzle the icing over the cake--make sure it sinks down into the craggy top
, too. Gracious, this is so good!
Makes 18 servings.