Pumpkin Spice Coffee Cake

Ingredients:

• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (32 grams) all-purpose flour
• 1/2 cup (60 grams) pecans, (finely chopped)
• 1 teaspoon ground cinnamon
• 3 tablespoons (43 grams) unsalted butter, (melted)
• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (100 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 cup (244 grams) pumpkin puree
• 1/2 cup (100 grams) vegetable oil
• 4 ounces (113 grams) sour cream, (at room temperature)
• 2 large eggs, (beaten)
• 1/2 cup (63 grams) powdered sugar, (sifted)
• 2 tablespoons maple syrup
{

Instructions:

1. Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick cooking spray.
2. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
3. 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.
4. 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.
5. 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.
6. 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.