Ciao Chow Linda

Pumpkin Spice Coffee Cake

Ingredients

• From the website “Handle The Heat”

• FOR THE STREUSEL:

• 1/2 cup light brown sugaar

• 1/4 cup all-purpose flour

• 1/2 cup finely chopped pecans

• 1 teaspoon ground cinnamon

• 3 tablespoons unsalted butter, melted

• FOR THE CAKE:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1/2 teaaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/2 cup light brown sugar

• 1/2 cup granulated sugar

• 1 cup pumpkin puree

• 1/2 cup vegetable oil

• 4 ounces sour cream at room temperature

• 2 large eggs, beaten

• FOR THE GLAZE:

• 1/2 cup powdered sugar, sifted

• 2 tablespoons maple syrup

Instructions

1. Preheat oven to 350 degrees.

2. Spray the bottom of an 8-inch square pan with nonstick spray.

3. MAKE THE STREUSEL:

4. In a small bowl, combine all the streusel ingredients with a fork until crumbly.

5. MAKE THE CAKE:

6. In aa large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar and granulated sugar.

7. In a small bowl, stir together the pumpkin puree, oil, sour cream and eggs.

8. Make a well in the center of the dry ingredients, then pour in the wet ingrients.

9. Gently stir until just combined.

10. Spoon half the batter into the prepaared pan, Sprinkle with half the streusel.

11. Spread the remaining batter over the streusel.

12. Sprinkle with the remaining streusel.

13. Bake for 35 minutes or until aa toothpick inserted in center comes out clean.

14. Glass and ceramic pans take longer to bake than metal.

15. Cool for 15 minutes

16. MAKE THE TOPPING:

17. In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms.

18. Drizzle over the warm cakae.

19. Cut into squares and serve.