Pumpkin Spice Coffee Cake with Sour Cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9-inch pan and line the bottom with parchment paper.
2. In a medium bowl, combine flour, brown sugar, and cinnamon. Use a fork or your fingers to rub the cold cubed butter into the mixture until it looks like coarse crumbs. Set aside.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.
4. In the large bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the pumpkin purée and vanilla extract.
6. Alternate adding the dry flour mixture and the sour cream to the pumpkin mixture, starting and ending with flour. Mix until just combined; do not overmix.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Evenly sprinkle the streusel topping over the batter, pressing lightly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Whisk together powdered sugar, maple syrup, milk, and cinnamon to create the glaze. Drizzle over the cooled cake.