Cinnamon Streusel Pumpkin Coffee Cake

Ingredients

• 3/4 C all purpose flour
• 1/4 C light brown sugar
• 2 Tb granulated sugar
• 1 tsp cinnamon
• 1/4 C butter, melted
• 1 C pumpkin puree
• 1/4 C applesauce
• 1/4 C vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/4 C granulated sugar
• 1/2 C light brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp all-spice
• 1/8 tsp ground cloves
• 1 1/2 C all purpose flour
• 1 C powdered sugar
• 1 1/2 Tb milk
• 1/4 tsp vanilla extract

Directions

1. Preheat your oven to 350°F. Fit an 8-inch square baking pan with parchment, leaving extra paper hanging over all 4 sides. If the parchment will not stay put, secure it with binder clips. Set the pan aside.
2. In a medium bowl, stir together the dry streusel ingredients. Pour in the melted butter, then use a fork to gently toss everything until the mixture is mostly small crumbles. Move the streusel to a clean rimmed baking pan and set it aside.
3. In a large bowl or the bowl of a stand mixer, blend the wet ingredients, scraping down the sides when needed. Add the sugars, baking powder, baking soda, salt, and spices, and mix to combine. Stir in the flour just until the batter comes together and no dry streaks are left. Scrape the batter into the prepared pan, then scatter the streusel over the top.
4. Bake at 350°F for 30-35 minutes, until a toothpick pushed into the middle comes out clean. Place the cake on a wire rack and let it cool completely.
5. Once the cake has reached room temperature, lift it from the pan carefully using the parchment, pulling up and outward. Move it onto a serving tray or platter.
6. In a small bowl, whisk the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cake.
7. Cut into slices and serve. Store any leftover cake in an airtight container for up to several days.