After trying a few modifications on Kendra’s pumpkin coffee cake recipe (which will be up here soon!), I ended up with a cake that was infinitely denser, a layer of crumb that could serve as a paperweight, and an eggy, almost pie-like center. At first slice, I deemed it a failure – but lo and behold, the texture and hint of sweetness was a resounding hit at the office! So, armed with a personal recommendation from my CMO for a few key ingredients to add, I returned to the modified recipe a few weeks later and concocted this ethereally spiced, hazy-sweet ode to so many spectacular Persian and Indian treats.…
