Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake

Miz Helen's Kitchen

Ingredients

For The Cake

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon's pumpkin spice

1- 1/2 cups pumpkin puree

1/2 cup brown sugar

1/4 cup vegetable oil

1/4 cup maple syrup

1/4 cup buttermilk

1/2 teaspoon vanilla

For The Crumble

4 tablespoons cold butter

1/3 cups flour

2 tablespoons brown sugar

For The Glaze

1/4 cup maple syrup

1/2 teaspoon cinnamon

1 cup powdered sugar

2 tablespoons milk

Directions

For The Crumble

In a medium mixing bowl add the cold cubed butter, flour and brown sugar. Using a pastry blender cut the butter into the flour and brown sugar until there are very small crumbles. Set the crumble aside.

For The Cake

In a large mixing bowl, stir together the flour, baking soda, baking powder,salt, and spices.

In a medium mixing bowl, stir together the pumpkin puree, brown sugar, oil, syrup, buttermilk and vanilla. Stir until blended well.

Make a well in the dry ingredients and pour the wet ingredients into the well. Fold the ingredients together until completely mixed. The batter will be very thick.

Grease a medium size Bundt Pan. Spoon 1/2 of the (very thick) batter into the pan.

Sprinkle the crumble mix on top of the batter.

Spoon the remainder of the batter on top of the crumble.

Bake at 350 degrees for 30 minutes or until a toothpick will come clean.

Remove the cake to a cooling rack and let cool completely before glazing.

For The Glaze

Mix the powdered sugar, cinnamon, maple syrup and milk together. Whisk until completely mixed and smooth.

When the cake is completely cooled glaze the cake.

Enjoy!