Iced Pumpkin Coffee Cake

 Recipe From: Laura

Welcome in the fall weekend with thee ultimate Iced Pumpkin Coffee Cake!  A family favorite of ours for sure. Featuring a moist rich cake with the perfect blend of pumpkin spice, a ribbon of buttery brown sugar & pecan streusel accented throughout the cake to give it a wonderful crunch, then topped with a wonderful drizzle of sweet maple glaze--- its what fall dreams are made of. 

 

Ingredients

For the streusel::

1/2 cup light brown sugar

1/4 cup all-purpose flour

1/2 cup finely chopped pecans

1 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

For the cake:

2  cups  all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup light brown sugar

1/2 cup  granulated sugar

1 cup pumpkin puree

1/2 cup  vegetable oil

4 ounces sour cream, at room temperature

2 large eggs, beaten

 

For the glaze:

1/2 cup powdered sugar, sifted

2 tablespoons maple syrup

 

Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.

Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

Make the topping:

In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.