Iced Pumpkin Coffee Cake

Another delicious treat made by Kyla and brought to our meetings! She makes it vegan and you honestly would have no idea that there are absolutely NO animal products in this dessert/snack. And it's perfect for this time of year as we move into sweater weather! Picture and original recipe from sallysbakingaddiction.com

Ingredients:

CRUMB-TOPPING

1/2 cup (62 grams) all-purpose flour (measured correctly)
1/4 cup (4 Tablespoons or 60 grams) unsalted vegan (Earth Balance) butter, cold
1/2 cup (100 grams) packed dark brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon

PUMPKIN COFFEE CAKE

2 cups (250 grams) all-purpose flour (measured correctly)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup (244 grams) pure pumpkin puree
1/2 cup (100 grams) packed dark brown sugar
1/2 cup (120 ml) vegetable oil (or melted coconut oil)
1/4 cup (82 grams) pure maple syrup
1/4 cup (60ml) almond milk

VANILLA GLAZE

1 cup (120 grams) confectioners' sugar
1-2 Tablespoons Pumpkin Spice Coffee Creamer or almond milk

Directions:

Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch square or round baking pan with nonstick spray. Set aside.
Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
Bake the cake for 30 minutes. Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes. The cake takes 32 minutes in my oven.
Make the glaze: Whisk the confectioners' sugar and 1 Tablespoon of creamer/milk together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Make ahead tip: This cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.