Ingredients

The following ingredients have 12 Servings
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (112g) packed light brown sugar
  • 3/4 tsp ground cinnamon
  • 1/4 cup (56g) unsalted butter, cold, cubed
  • Pinch of salt
  • 1 3/4 cups (228g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 2 1/4 tsp ground cinnamon
  • 1 1/4 tsp nutmeg
  • 3/4 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/4 cup (56g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cup (168g) packed light brown sugar
  • 1/4 cup (60ml) milk
  • 1 tsp vanilla extract
  • 1 cup (233g) pumpkin puree
  • 3/4 cup (86g) powdered sugar
  • 1/2 tsp vanilla extract
  • 2-3 tbsp milk or cream
  • Chopped pecans, optional

Instruction

  • Preheat oven to 350 degrees. Prepare a 9-inch springform pan with a circle of parchment paper in the bottom and grease the sides.
  • To prepare the streusel, add the flour, brown sugar and cinnamon to a medium sized bowl.
  • Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set aside.
  • To make the cake batter, combine the flour, baking soda, baking powder, spices and salt in a medium bowl. Set aside.
  • Add the melted butter, oil and brown sugar to a large bowl and whisk together until well combined.
  • Add the milk, vanilla extract and pumpkin puree and whisk together until well combined.
  • Add the dry ingredients to the wet ingredients and fold together until well combined. Do not over mix.
  • Spread the cake batter evenly into the prepared cake pan. Spread the streusel mixture evenly over the top of the cake batter.
  • Bake the cake for 30-35 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Remove the cake from the oven and allow to cool in the pan for about 10 minutes, then remove to cooling rack to finish cooling.
  • To make the glaze, combine the powdered sugar, vanilla extract and cream in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.
  • Drizzle the glaze over the coffee cake and sprinkle with chopped pecans, if desired.