A Holiday Hot Milk Cake

For cake:

1 ½ cups whole milk

3 stick butter, room temperature

6 eggs

3 cups sugar

4 teaspoons vanilla

3 cups all purpose flour

1½ cups cake flour

3 ¼ teaspoons baking powder

2 teaspoons salt 

If you are going to use the pumpkin butter and the streusel, make sure to prepare those ahead of time and set aside so that they are ready to add to the cake batter. In a small microwave safe bowl, add the milk and butter together and heat until the butter has melted, then set aside. In a separate large bowl, add the eggs, sugar and vanilla and whisk together until all of the ingredients are well incorporated. Sift all of the dry ingredients together into a separate bowl. You are going to add the dry ingredients in 3 additions and the liquid in 2 additions. We do this to prevent any lumps from forming because there is a good bit of liquid to incorporate. Begin with adding 1/3 of the flour into the eggs and whisk well, then add half of the butter/milk mixture and whisk again. Repeat with the rest of the ingredients until you have achieved a smooth batter and everything is well combined.

Pour half of the cake batter into a well sprayed and (parchment) paper lined cake pan. Add half of the streusel on top of the batter in the pan, then pour the rest of the cake batter on top of that.

Add the pumpkin butter (or your favorite jam or pie filling) on top of this and swirl into the batter.

Add the rest of the streusel all over the top

Bake the cake in a 350°F oven and bake until the cake tests clean, about 30-45 minutes. Allow to cool completely before slicing. This will be easier to slice if baked the day before, so make it ahead of time if you can.