Pumpkin Cinnamon Roll Coffee Cake

For the Cake:

• 3 c flour
• 1/2 tsp. salt
• 1 c sugar
• 4 tsp. baking powder
• 1 tsp. pumpkin pie spice (or use 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. nutmeg, 1/8 tsp. allspice)
• 2 eggs
• 3/4 c milk
• 3/4 c pumpkin (not pumpkin pie mix)
• 2 tsp. vanilla
• 1/2 c (1 stick) real butter, melted

For the Topping:

• 1 c (2 sticks) real butter, softened
• 1 c brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon
• 3/4 c chopped pecans, optional (always measure the nuts first, then chop them)

For the Glaze:

• 2 c powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

Preparation:

1. Preheat oven to 325 degrees.
2. Butter a 9×13 glass baking dish.
3. In the bowl of a stand mixer or a large bowl if using a hand mixer, stir together the flour, salt, sugar, baking powder, and pumpkin pie spice.  Set aside.
4. In a medium bowl, whisk the eggs.  Add milk, pumpkin, and vanilla and whisk together.  Stir in the 1/2 c melted butter.  Mix until smooth.  Set aside.
5. For the cinnamon topping, in a large bowl, mix together the butter, brown sugar, flour, and cinnamon.  Stir in the pecans, if desired.  (I didn’t use any nuts, and it was still yummy).  Set aside.
6. Add the egg mixture to the original flour mixture in the mixing bowl.  Mix just until ingredients are well combined.  The batter is rather stiff.  Pour batter into the prepared baking dish.  Spread evenly.
7. Drop the prepared cinnamon topping evenly over cake batter by tablespoonfuls.  Using a knife, marble/swirl the topping through the cake.  Simply move the blade of the knife back and forth through the cake batter and topping, across the pan, and then up and down the pan.  (I did this very little as I didn’t want it to be too mixed together.)
8. Bake at 325 degrees for approximately 30 minutes.  Use a toothpick to check doneness and be sure you don’t overcook.  You don’t want it to be undercooked either, though.  It will be gooey enough!
9. Remove cake from oven and set aside to cool for a few minutes while you assemble the glaze.
10. Place powdered sugar, milk, and vanilla in a large bowl.  Whisk until smooth.  Drizzle over the warm cake.  Serve warm or at room temperature.

Recipe from Cook AZ I Do, originally a combination of Cinnamon Roll Cake and Pumpkin Cinnamon Roll Cake found on That’s Some Good Cookin’