Pumpkin Streusel Coffee Cake

Ingredients: 

Cake:

1/2 cup sugar

6 Tbsp butter, softened

3/4 cup can pumpkin

2 Tbsp milk

2 Tbsp nonfat Greek yogurt

1 egg

1 tsp vanilla

1 1/4 tsp baking powder

1 cup flour

1 1/2 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

Streusel:

1/2 cup flour

1/2 cup brown sugar

3/4 tsp cinnamon

pinch of nutmeg, clove, and ginger

4 Tbsp melted butter

Glaze: 

3/4 cup powdered sugar

2 tsp maple syrup

1 1/2 Tbsp milk

Beat the sugar and butter until combined. Add the pumpkin, milk, and yogurt and mix well. Add the egg and vanilla. In a separate bowl, combine the flour, baking powder, and spices. Add the dry ingredients to the cake batter. Mix until smooth. 

For the streusel: In a separate bowl, combine the flour, brown sugar, cinnamon, and other spices with the melted butter. Use a fork to crumble the streusel. 

Place a piece of parchment paper on the bottom of a 9 inch cake pan. Grease the sides of the pan. Add half of the cake batter to the pan. 

Put half of the streusel mixture on top of the batter. Top that with the remaining cake batter. Then finish with the rest of the streusel. 

Bake for 25 minutes at 350 degrees. After cooling for a couple of minutes, transfer to a cooling rack. 

Mix the powdered sugar, maple syrup, and milk in a bowl. Drizzle the glaze over the cake. 

Note: I put the leftovers in the refrigerator, which gave it a new, delicious texture. So, this recipe is great warm or cold.