Serves: 8-10

Ingredients

Streusel:

1/2 cup flour

1/2 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 ground ginger

4 tablespoons (1/2 stick) butter, melted

1/4 cup chopped pecans

 

Cake:

1/2 cup sugar

6 tablespoons (3/4 stick) butter, at room temperature

3/4 cup pumpkin purée

2 tablespoons milk

2 tablespoons sour cream

1 egg

1 teaspoon vanilla extract

1 cup flour

1 1/4 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon ground ginger

Glaze:

3/4 cup powdered sugar

1/2 teaspoon maple extract

1 tablespoon milk, or more, as needed

Chopped pecans, for garnish

Instructions

 

  1. Preheat oven to 350°F. Line a 9-inch round cake pan with a circle of parchment paper in the bottom and coat with cooking spray.
  2. Streusel: In a bowl, combine all but the pecans, and mix with a fork until all ingredients are incorporated. Set aside.
  3. Cake: In a bowl, beat sugar and butter until light and fluffy, 3-4 minutes. Add pumpkin purée, milk and sour cream, and mix until well incorporated. Add egg and vanilla extract and mix until smooth. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, ginger. Add dry ingredients to batter and mix until smooth.
  4. Spread half the cake batter in the bottom of the prepared cake pan. Top batter with about half the streusel mixture. Spread remaining cake batter over streusel. Sprinkle chopped pecans over the top of the cake batter.
  5. Bake 24-26 minutes, or until a toothpick inserted into the center comes out only with a few crumbs. Remove cake from oven and allow to cool in the pan about 5 minutes. Remove to finish cooling on a cooling rack.
  6. Glaze: Combine powdered sugar, maple extract and milk in a small bowl and whisk until smooth. You can always add a little more sugar or milk, if needed. Drizzle the glaze over the coffee cake. Garnish with chopped pecans.