Pumpkin Coffee Cake

olivesnthyme.com 

Pumpkin coffee cake is a soft, moist and fluffy spiced pumpkin cake layered with a sweet cinnamon sugar, topped with crunchy cinnamon streusel and maple glaze.

olivesnthyme.com 

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 9  inch (23 cm) cake pan with parchment paper.

Step 1:  

In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping. Work in the melted butter a little at a time until a sand like texture develops.

Step 2:  

In another bowl whisk the light brown sugar, cinnamon and pumpkin spice together until well combined. Set the cinnamon filling aside for now.

Step 3:  

In a medium bowl whisk the all purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together until well combined.

Step 4:  

In a large mixing bowl, whisk the oil, light brown sugar, sugar, pumpkin puree, eggs, vanilla extract and buttermilk until well combined. Whisk in the dry ingredients until just combined.

Step 5:  

Evenly spread half pumpkin cake batter into the prepared pan. Top the pumpkin cake layer with the cinnamon sugar.  Repeat with a second layer of pumpkin cake. Top with the streusel.

Step 6:  

Bake the coffee cake for 45 - 60 minutes. Cool the cake pan in the pan for 15 - 20 minutes. Make the maple glaze, top the coffee cake and enjoy. 

Step 7:  

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