Pumpkin & White Chocolate Skillet Cake with Oaty Streusel

1. Prepare the streusel topping

Combine the oats, flour, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a medium bowl or stand mixer. Mix until well blended. Add the softened butter and continue mixing until the mixture resembles coarse crumbs. Fold in the chopped white chocolate and pecan pieces until evenly distributed. Cover and place in the refrigerator or freezer while you prepare the batter.

2. Prepare the pumpkin skillet batter

Grind the flour, finely chopped white chocolate, and malted milk powder in a food processor until well combined and the chocolate is finely incorporated. Alternatively, grate the white chocolate using a Microplane and whisk it together with the flour and malted milk powder.

3. Preheat the oven

Preheat your oven to 350°F (180°C) and adjust the oven rack to the middle position.

4. Cream the butter and sugar

In a stand mixer fitted with the paddle attachment, combine the brown sugar, butter, salt, baking powder, nutmeg, and vanilla. Begin mixing on low speed, gradually increasing to medium, and beat until the mixture becomes soft, pale, and fluffy, about 8 minutes.

5. Add the egg and pumpkin puree

Add the egg and beat on medium speed until smooth. Reduce the speed and add the pumpkin purée, mixing until just combined.

6. Combine dry and wet ingredients

Gradually add the malted white chocolate-flour mixture, mixing until a thick batter forms. Use a flexible spatula to scrape down the sides of the bowl and ensure everything is well mixed.

7. Prepare the skillet

Grease a cast iron skillet and scrape the batter into it, spreading it out evenly. Take the streusel topping from the refrigerator and scatter it over the batter.

8. Bake the cake

Place the skillet in the preheated oven and bake until the cake is puffed, golden brown, and reaches an internal temperature of 205°F (96°C) in the center, about 35 minutes.

9. Cool and serve

Allow the cake to cool to room temperature before cutting into wedges. This cake pairs beautifully with a cup of coffee or tea. Store leftovers individually wrapped at room temperature for several days.