Pumpkin Coffee Cake

I'm loving all the delicious tastes of fall: apples, spices, pumpkin and hearty crockpot meals :) And yesterday I just couldn't wait any longer to try some pumpkin so I tried this Coffee Cake recipe I found online (a long time ago), and it is so good! Not too dry (like some coffee cakes), and the streusel has a nice crunch to it.

Pumpkin Coffee Cake

1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. canned pumpkin (or homemade)
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
pinch cloves

Cream butter and sugar, beat in eggs one at a time. Add pumpkin and vanilla. Combine dry ingredients and add to creamed mixtures. Spoon into greased 10-inch springform pan.

Streusel:
3 Tbsp. brown sugar
3 Tbsp. sugar
3 Tbsp. flour
3 Tbsp. rolled oats
3 Tbsp. slivered almonds
1 1/2 tsp. cinnamon
3 Tbsp. butter

Combine dry ingredients, cut in butter until crumbly. Top cake with streusel, bake at 350 for 50 minutes. Cool 10 minutes and drizzle with glaze.

Glaze:
1/2 c. icing sugar
1/4 tsp. vanilla
1 1/2 Tbsp. hot water
Combine and glaze cake.