007: Pumpkin-Streusel Coffee Cake

Nothing basic about this bakery-worthy confection

As promised, here is the recipe for the cake I made at our fall brunch for Miss Violet!

Everyone flipped over it, proclaiming it to be something they would be thrilled to purchase from a bakery. The cake itself has just the right amount of pumpkin flavor (read: not too much, but also uses a whole can of pumpkin because who wants leftover purée hanging out in the fridge?) but for me it’s the thick ribbons of pecan-studded, buttery-brown sugar streusel. A maple syrup glaze finishes things off for that bakery-worthy appeal. Another bonus is that it makes so well in advance; in fact I left it out in this cake stand overnight so it was ready to go the next day.

As always, please feel free to comment with any questions, on this cake or whatever else you may be cooking up!

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