Great with coffee, this irresistibly delicious cake is sure to become a seasonal favorite.

Streusel
1/2 cup flour
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
4 tablespoons (1/2 stick) butter, melted
1/4 cup chopped pecans

Cake
1/2 cup sugar
6 tablespoons (3/4 stick) butter, at room temperature
3/4 cup pumpkin purée
2 tablespoons milk
2 tablespoons sour cream
1 egg
1 teaspoon vanilla extract
1 cup flour
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger

Glaze
3/4 cup powdered sugar
1/2 teaspoon maple extract
1 tablespoon milk, or more as needed
Chopped pecans, for garnish

1. Preheat oven to 350 degrees. Line a 9-inch round cake pan with a circle of parchment paper in the bottom and coat with cooking spray.

2. Streusel: In a bowl, combine all but the pecans, and mix with a fork until all ingredients are incorporated. Set aside.

3. Cake: In a bowl, beat sugar and butter until light and fluffy, 3–4 minutes. Add pumpkin purée, milk and sour cream, and mix until well incorporated. Add egg and vanilla extract and mix until smooth. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves and ginger. Add dry ingredients to batter and mix until smooth.

4. Spread half the cake batter in the bottom of the prepared cake pan. Top batter with about half the streusel mixture. Spread remaining cake batter over streusel. Sprinkle chopped pecans and remaining streusel over the top of the cake batter.

5. Bake 24–26 minutes or until a toothpick inserted comes out with only a few crumbs. Remove cake from oven and allow to cool in the pan about 5 minutes. Remove to finish cooling on a cooling rack.

6. Glaze: Combine powdered sugar, maple extract and milk in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed. Drizzle the glaze over the coffee cake. Garnish with chopped pecans.

Serves 8–10.