Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze Gluten Free Substitutions

Ingredients

• Ingredients
• For the cake:
• ½ cup salted butter, almost melted
• ½ cup packed brown sugar
• 1½ cups pumpkin
• 3 large eggs
• 2½ cups all purpose flour (GF use Domata)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon each cinnamon, ground ginger, allspice
• a pinch of nutmeg and ground cloves
• For the topping:
• 6 tablespoons flour (GF use Domata)
• 6 tablespoons white sugar
• 6 tablespoons packed brown sugar
• ½ teaspoon cinnamon
• 3 tablespoons butter, melted
• For the maple glaze:
• 2 tablespoons butter
• 1¼ cup powdered sugar
• 1 teaspoon vanilla
• 1-2 tablespoons maple syrup

Directions

1. Preheat the oven to 350 degrees.
2. Grease a rectangular baking dish with nonstick cooking spray or butter.
3. With an electric mixer (or with a large spoon, like I did) mix the butter, brown sugar, pumpkin, and eggs together until smooth.
4. Add the flour, baking powder, salt, and spices.
5. Mix until just combined and pour into the prepared baking dish.
6. To make the topping, mix all the ingredients together and crumble with your fingers until a fine-crumbed mixture forms.
7. Sprinkle over the top of the cake.
8. Bake for 45 minutes - a little longer if the middle isn't quite set, but don't over bake it or you'll have a stiff, dry cake on your hands.
9. For the topping, melt the butter in a small saucepan.
10. Add the powdered sugar and stir it up - the butter will awkwardly soak into the sugar and that's okay.
11. Add the vanilla and maple syrup and stir it into a nice, smooth frosting, all while keeping it over medium low heat.
12. If you need to, add a tiny bit more liquid to thin it out. When it's smooth, drizzle over the cake.