Pumpkin Coffee Cake

Make the streusel topping. Add the flour, brown sugar, chopped nuts, pumpkin pie spice and salt to a small mixing bowl and whisk until evenly combined. Drizzle the melted butter evenly over the mixture, then toss it with your fingers until it is evenly combined and no dry, sandy parts remain. Pack the mixture firmly into one large clump, then gently crumble it into your desired size of chunks. Refrigerate the streusel until ready to use.

Prep the oven and pan. Heat the oven to 350°F (180°C). Grease a 9-inch springform pan.

Combine the dry cake ingredients. Add the flour, pumpkin pie spice, baking powder, baking soda and sea salt to a separate mixing bowl and whisk until evenly combined.

Make the batter. Add the butter and sugars to the bowl of a stand mixer. (Or alternately, you can use a hand mixer with a large mixing bowl.) Beat the butter and sugars together on medium-high speed for 2 minutes, until light and fluffy. Add the eggs, pumpkin purée, sour cream, vanilla extract and beat on low speed for 1 to 2 minutes until evenly combined, pausing to scrape down the sides of the bowl as needed. Add the dry ingredient mixture and beat on low speed for 1 to 2 minutes, until just combined.

Bake. Pour the batter into the prepared pan and spread it out in an even layer. Sprinkle the streusel topping evenly on top. Then bake the cake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Transfer the cake to a wire rack and let it cool to room temperature.

Prepare the cream cheese drizzle. Meanwhile, as the cake is baking, whisk together all of the cream cheese drizzle ingredients until completely smooth. If the drizzle seems too thick, add extra milk. If it seems too thin, add extra powdered sugar.

Drizzle. Once the cake has cooled completely to room temperature (if you can wait that long), drizzle it with the cream cheese icing. Then serve and enjoy!