Pumpkin Cinnamon Steusel Coffee Cake

Rich, moist pumpkin flavored coffee cake with a delicious pecan streusel topping and middle layer covered in powdered sugar icing. Thank you Mandys Recipe Box

1/2 cup all purpose flour
1/4 cup unsalted butter, cold cut into cubes
1/2 cup light brown sugar
2 tsp. ground cinnamon
pinch of salt
1/2 cup chopped pecans

2 cups all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 cup pure pumpkin puree
1/2 cup light brown sugar
1/2 cup canola oil
1/2 cup low-fat buttermilk
1 large egg, slightly beaten
1 tsp. pure vanilla extract

1 cup powdered sugar
1-2 Tbs milk

• Preheat oven to 350 degrees F.
• Spray an 8"x8" glass baking dish with cooking spray and set aside.
• Place all ingredients for streusel, except pecans, in a food processor 
• Pulse a few times until butter is the size of peas. 
• Add in the pecans and pulse once to combine. Set aside.
• In large bowl, combine the 2 cups flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. 
• Whisk to combine.
• In a medium sized bowl, combine the pumpkin puree, canola oil, buttermilk, vanilla and egg.
• Pour the wet ingredients into the dry cake ingredients and stir until just combined. 
• Do not overmix. 
• Pour half of the batter into your prepared pan and smooth the top. 
• Sprinkle half the reserved struesel onto the batter. 
• Pour the remaining batter over the streusel layer and smooth out top again. 
• Sprinkle remaining streusel topping onto the top of the cake. 
• Press down lightly.
• Bake in oven for 35 -40 minutes, or until a toothpick inserted into middle comes out mostly clean. 
• This is a moist cake, so it will not be completely clean, but it should not have wet batter on it.
• Remove from oven and cool for 15 minutes.
• Make icing by whisking powdered sugar and milk to make a thin glaze. 
• Pour over top of cake.
• Serve cake warm or at room temperature. 
• Store leftovers in refrigerator.