Deluxe Pumpkin Coffee Cake (10 servings) 3 large eggs 1 and 1/2 cups canned pumpkin 3/4 cup brown sugar - packed 1/2 cup butter - melted and cooled 1 6-ounce container vanilla yogurt or 1/2 cup sour cream 2 Tablespoons milk 2 and 1/2 cups all-purpose flour 2 and 1/4 teaspoons baking powder 2 and 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt (omit if using salted butter) For The Cinnamon Pecan Streusel Topping: 1/4 cup all-purpose flour 2 Tablespoons quick cooking oats 2/3 cup brown sugar packed 1/3 cup chopped pecans 1/2 teaspoon pumpkin pie spice 1/4 cup butter - melted For The Maple Vanilla Glaze: 3 Tablespoons butter 1 and 1/3 cup powdered sugar 1 teaspoon vanilla 1/2 teaspoon maple extract 2 Tablespoon milk I was really, really happy with the way this turned out. We had old friends over for coffee and it was an excellent dish to serve... lots of complements. The inside texture was a perfect cross between pumpkin pie and cake. It's a bit dense, but I wouldn't want it any other way. The firmer crumble topping offered a delicious counterbalance to the softer texture of the cake and the maple vanilla glaze was the thing that brought everything together. This is a terrific coffee cake. I hope you'll try it. (This recipe was developed, tested and photographed in November 2014.) How To Make A Deluxe Pumpkin Coffee Cake Grease a 13 x 9-inch pan with softened butter. Set aside. In a large mixing bowl, lightly beat the eggs. Add the pumpkin, brown sugar, melted butter, yogurt (or sour cream) and milk and beat until well combined and smooth. In a separate medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. Add the dry ingredients to the wet ingredients and mix just until all dry ingredients are moistened. Pour into baking dish. MAKE THE TOPPING by mixing the flour, oats, brown sugar, pecans and spice in a medium bowl. Add the melted butter and mix with a fork until the mixture resembles coarse wet send. Sprinkle the topping over the ingredients in the baking dish. Bake at 350 for 45 to 50 minutes or until a toothpick inserted in the center comes out dry (no batter sticking to it). Remove cake from oven and MAKE THE GLAZE: Melt the butter in a small sauce pan. Add the powdered sugar and milk and stir until smooth. Consistency should be like imitation maple syrup. Remove from heat and stir in flavor extracts. Add additional milk if glaze feels too thick. Drizzle glaze over the coffee cake. (It’s okay if the coffee cake is still warm). Allow coffee cake to cool to room temperature so the glaze can firm up. Or go ahead and eat it warm, if you just can't wait. Cooking Notes: For the glaze, instead of maple extract you could use 2 Tablespoons of pure maple syrup and omit the water. For my recipe test, I opted to use sour cream as opposed to the yogurt. Instead of using a 13 x 9 pan, I made 2 coffee cakes using an 8 x 8 pan and a 7 x 4 1/2 pan. Cooking times were 45 minutes and 40 minutes, respectively. The streusel topping in this recipe is one of the best and easiest to work that I've tried in many, many years of baking. If you're looking for a streusel topping for another recipe, give this one a shot. It's deluxe because it has a sweet, rich pumpkin cake, a cinnamon and pecan streusel topping and a maple vanilla glaze! Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3246. Submitted 11/19/2014.