Pumpkin Coffee Cake

INGREDIENTS

• ¾ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 eggs, room temperature
• 1 cup pumpkin puree 
• ⅓ cup sour cream
• 1 tablespoon vanilla extract
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon 
• ¼ ground cloves
• ¼ ground ginger 
• ⅛ teaspoon ground nutmeg
• 1 teaspoon salt

Brown sugar swirl filling

• ½ cup brown sugar
• 1 tablespoon cinnamon

Streusel topping

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• 1 tablespoon cinnamon
• ⅛ teaspoon salt
• ¼ cup unsalted butter, room temperature

Maple Glaze

• ½ cup confectioner’s sugar
• 1 tablespoon milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt 

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 10” cake pan with parchment paper, grease and flour it. Set aside.
2. Using a stand mixer or bowl and hand mixer, cream the butter and sugars until light and fluffy.
3. Add in the eggs, one at time, mixing well between each one. Mix in the pumpkin puree, sour cream, and vanilla extract. 
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
5. Gradually add the flour mixture into the wet ingredients, mixing until just combined. 
6. Make the brown sugar filling by mixing the brown sugar and cinnamon together in a small bowl.
7. Make the streusel topping by mixing the brown sugar, flour, cinnamon, and salt. Using your hands or a pastry cutter, crumble in the butter until the butter is in small clumps and the mixture resembles wet sand.
8. To assemble the cake, pour in half of the batter into the prepared cake pan, sprinkle with the cinnamon sugar, pour on the remaining half of the batter and spread it carefully over the top of the filling until fully covered and smooth. Lastly, crumble the streusel topping over the top, squeezing the butter into clumps.
9. Bake for approximately 1 hour until a toothpick inserted comes out clean. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
10. Make the maple glaze by whisking together the confectioner’s sugar, milk, maple syrup, vanilla, and salt until combined. Adjust milk or sugar as needed to reach a honey-like consistency. Drizzle over the top of the cooled cake. Allow to set for at least 30 minutes. 
11. Slice and enjoy with coffee or milk 🥛!