- 2 C All Purpose Flour
- 2 C Whole Wheat Flour
- 1 Tbsp Baking Powder
- 3/4 Tsp Kosher Salt
- 1 Tbsp Sugar
- 1 Tbsp room temperature Unsalted Butter
- 1 1/2 C room temperature water, plus additional if needed
Combine all dry ingredients in a clean bowl. Add butter and rub into the flour mixture between your palms until evenly distributed. Add water and knead for 4 minutes, form a ball and cover with a tea towel for 15 minutes.
Preheat oven to 350°F.
Place rested dough in a 12” cast iron skillet and press down gently until it fills the skillet end to end; it should be a disk shape. With a sharp knife, slice 3 slits across the top of the dough. Bake in the middle of the oven for 35-40 minutes or until dough is fully cooked.
Allow Bake to cool for 5 minutes in pan then transfer to a wire rack to cool to room temperature before eating.
- 1
C
White
Sugar
1⁄2
C
Butter
at
room
temperature
2
large
Eggs
2
Tsp
Vanilla
Extract
1
1⁄2
C
Cake
Flour
1
3⁄4
Tsp
Baking
Powder
1⁄2
C
Skim
Milk
1⁄2
C
Pumpkin
Puree
1/8
Tsp
grated
Nutmeg
1/8
Tsp
ground
Clove
1⁄4
Tsp
ground
Allspice
1
Tbsp
Brown
Sugar
Icing
Sugar
for
dustingPreheat
oven
to
325
degrees
Fahrenheit.
Grease
and
flour
a
10”
round
cake
tin.
Cream
butter
and
sugar
in
a
clean
dry
mixer.
Add
eggs,
one
at
a
time,
until
well
combined
each
time.
Add
vanilla
extract
and
combine
well.
Add
flour
in
3
equal
batches
making
sure
to
combine
smoothly
each
time.
Add
milk
and
combine
until
smooth.
Remove
1⁄2
C
of
white
cake
batter,
place
in
a
separate
bowl
and
mix
remaining
ingredients
together
until
smooth.
Place
1⁄2
the
amount
of
white
batter
in
cake
tin,
followed
by
pumpkin
mixture
and
finishing
with
the
remainder
of
the
white
cake
batter
into
the
same
tin.
Run
the
pointy
end
of
a
chopstick
randomly
through
the
mixed
batters
until
you
see
a
swirl
pattern
–
don’t
over
do
it.
Gently
jiggle
the
pan
on
a
counter
to
evenly
level
the
cake
batter.
Place
the
tin
on
a
tray
and
bake
for
40
minutes
or
until
a
toothpick
inserted
into
the
center
of
the
cake
comes
out
clean.
Allow
cake
to
cool
on
a
cooling
rack
before
removing
cake
from
tin.
When
cake
is
fully
cooled,
dust
cake
with
icing
sugar
using
a
fine
sieve.
