Pumpkin Sour Cream Coffee Cake with Vanilla-Maple Glaze

Fall is on the way!! All the stores have released their fall, and even winter wares. (sad, I know...) But I will say, I do enjoy pumpkin desserts (year round really), only now, it's socially acceptable! LOL Here is what you'll need to make a 9 x 13 pan:

Photo bySally

For the cake:

• 4 cups flour
• 1 teaspoon baking powder
• 2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 - 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 cup pumpkin puree
• 1 cup vegetable oil
• 8 ounces sour cream, at room temperature
• 4 large eggs, beaten

Make the streusel:

• 1 cup light brown sugar
• 1/2 cup flour
• 1 cup pecans, finely chopped, optional
• 2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

Vanilla-Maple Glaze (Optional):

• 1 cup powdered sugar, sifted
• 2 tablespoons pure maple syrup
• 1/2 tsp vanilla extract
• pinch of salt
• Milk, half and half, or creamer (optional)

Preheat the oven to 350°F and lightly grease an 9 x 13-inch square metal pan with nonstick cooking spray.
Prepare the streusel by combining all the streusel ingredients in a small bowl and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In another small bowl, mix the pumpkin puree, oil, sour cream, and eggs until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined.

Pour half of the batter into the prepared pan and sprinkle with half of the streusel. Layer the remaining batter over the streusel and top with the rest of the streusel mixture.

Bake in the preheated oven for approximately 40-50 minutes, or until a toothpick inserted in the center comes out clean. If using glass or ceramic pans, additional baking time may be needed. Allow the cake to cool for 15 minutes.

For the glaze:

In a small bowl, combine the powdered sugar, maple syrup, and vanilla until you have a thick, pourable consistency. Add a pinch of salt and/or a splash of milk to thin out if desired. Drizzle the icing over the warm cake. Cut into squares, serve, and enjoy!

Leftovers can be stored in an airtight container at room temperature for up to 4 days.