Gluten-Free Pumpkin Streusel Coffee Cake (Edit recipe)

Make the streusel topping

1. Heat 8 tbsp of butter in a medium size saucepan or in a large bowl in the microwave.
2. Stir in the 1 1/2 cups of gluten-free flour, 1/2 cup of light brown sugar, 1 tsp of cinnamon, and 1/4 tsp of salt.
3. Mix with a fork to combine. If the mixture is really soft place it into the refrigerator while making the cake batter.

Make the cake

1. To a large bowl, combine 1 3/4 cups of Gluten-Free Flour, 1/2 tsp of baking soda, 1/2 tsp baking powder, 1/2 tsp each of nutmeg, cinnamon and ground cloves, and 1 tsp of salt.
2. In a separate bowl whisk together 1 cup of pumpkin puree, 1 1/2 cup sugar, 1/2 cup canola oil, and 2 large eggs.
3. Add the wet ingredients to the dry ingredients and gently combine.
4. Pour the batter into prepared pan and sprinkle the top with the streusel topping.
5. Bake 45-55 or until tester comes out clean. Make sure the center of the cake is firm to touch and not jiggly.
6. If topping starts to get too brown, cover it with foil and continue to bake until baked through.
7. Let the cake completely cool.

Make the glaze

1. In a small bowl combine 1 cup of powdered sugar, 1 tsp of vanilla extract, and 1 tbsp of milk of choice. Whisk until the glaze is smooth, thick but still a bit pourable. If the glaze is too thick add a tiny bit of milk at a time to get to the desired consistency.
2. Drizzle the glaze over the cake and let it set.