The cake flour will help make this coffeecake a little lighter, but it isn't a requirement for a great coffeecake. If you use cake flour, use a bit more, about 1 3/4 cups of cake flour instead of the 1 1/2 cups of all purpose flour for the batter. For the topping it doesn't matter which flour you use. Use whichever your favorite nuts are for the topping. Some of our favorites are pecans, walnuts, hazelnuts, and almonds). The raisins will bake best if soaked for about 30 minutes beforehand. We will usually soak them in dark rum for a little extra flavor, but if you want to tame it down a little, just soak in warm water.Makes a 9-inch cake.

Ingredients

∙ Serves 10

Produce

• 1 tsp Ginger, ground powder
• 2 tsp Ginger, fresh
• 1 cup Golden raisins
• 3/4 cup Pumpkin puree

Refrigerated

• 2 Eggs

Baking & Spices

• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 2 cup Brown sugar
• 3 1/2 tsp Cinnamon, ground
• 3/4 tsp Clove, ground
• 1 Confectioners sugar
• 1 3/4 cup Flour
• 1 Pinch Kosher salt
• 1/2 tsp Kosher salt
• 1/4 tsp Nutmeg
• 2 tsp Vanilla extract

Nuts & Seeds

• 1 cup Nuts

Dairy

• 1 2 cup unsalted butter ((one stick), unsalted
• 6 tbsp Butter, unsalted
• 1/2 cup Sour cream

Beer, Wine & Liquor

• 1 Rum, dark