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Pumpkin Coffee Cake with Streusel Topping

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3 Cups Flour
2 Tsp Cinnamon
1/2 Tsp Ground Ginger
1/2 Tsp Ground Nutmeg
1/4 Tsp Ground Cloves
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Vegetable Oil
1 1/2 Cups Brown Sugar, packed
3 Large Eggs
2 1/2 Tsp Vanilla Extract
1/2 Cup Sour Cream
15 oz Can Canned Pumpkin (not pie filling)
  1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with vegetable shortening, then lightly flour the dish. Set aside.
  2. Make the streusel (ingredient list below). Add the melted butter, flour, brown sugar, sugar, and cinnamon to a mixing bowl. Stir until well combine and it has the consistency of wet sand.
  3. Make the coffee cake (ingredient list above). Add the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt to a mixing bowl. Whisk together. Set aside.
  4. To the bowl of a stand mixer, add the oil, brown sugar, eggs, vanilla, pumpkin, and sour cream. Beat until well combined.
  5. Add the dry ingredients to the wet ingredients and beat until well combined.
  6. Pour into the prepared baking dish and smooth into an even layer.
  7. Crumble the streusel topping all over the top until completely covered.
  8. Bake for 35-40 minutes or until the center no longer wobbles and a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let cool completely.
  10. Make the glaze (ingredient list below). Whisk together the powdered sugar and heavy cream. Add additional cream as needed, about 1 tsp at a time, until a drizzle-like consistency is reached. Add to a Ziploc bag and snip off a small part of the corner. Pipe in a decorative pattern across the top.
  11. Slice and serve. Enjoy! Store in an airtight container on the counter.
Streusel Topping
1 Stick Unsalted Butter, melted
1 1/3 Cups Flour
1/4 Cup + 2 Tbsp Brown Sugar, packed
1/3 Cup Sugar
1 Tsp Cinnamon
1 1/2 Cups Powdered Sugar
1/4 Cup Heavy Cream, plus more to thin out, as needed
Course: Breakfast, Brunch, Dessert, Meatless, Treat
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