Ingredients:
For the Streusel:
· 1/2 cup all-purpose flour
· 1/4 cup packed light brown sugar
· 1/4 teaspoon salt
· 5 tablespoons unsalted butter, softened
· 1 cup pecans
For the Cake:
· 2 cups all-purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon salt
· 1 stick unsalted butter, softened
· 1 cup sugar
· 2 large eggs
· 1 cup pumpkin puree
· 4 ounces sour cream
· 2 teaspoons vanilla extract
For the Maple Drizzle:
· 1 cup confectioners' sugar
· 2 tablespoons butter, melted
· 1 to 2 tablespoons milk (or hot water, for desired consistency)
· 1 teaspoon vanilla extract
· Maple Syrup, as desired
Instructions:
1. Preheat the oven to 350°. Spray a 9” pan, line with parchment, then spray again, coating parchment. Set aside until ready to use.
2. For the streusel: In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix in until crumbly. Add the pecans; press the mixture into clumps.
3. For the cake: In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl or stand mixer, beat the butter and sugar at medium-high speed until light and fluffy. Add the eggs 1 at a time; add the sour cream, pumpkin and vanilla. Add the dry ingredients and mix at low speed until incorporated.
4. Spread the batter in the pan. Scatter the streusel crumbs on top. Bake the cake for 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool.
5. While cake is cooling, mix together glaze ingredients. While warm (but not hot), drizzle with glaze and let cool for glaze to set. Serve and enjoy!
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