Pumpkin Coffee Cake

I got this recipe years ago from a Taste of Home magazine, I believe. It’s probably the picture that caught my eye. The recipe called for butternut squash, which I think I used the first time, but decided to try it with canned pumpkin the next time. It is very good both ways and a great addition to the Thanksgiving desserts.

Streusel:
¼ c brown sugar
¼ c sugar
¼ c flour
¼ c rolled oats
¼ c slivered almonds
1 ½ tsp cinnamon
3 Tbsp butter

Cake:
1/2 c butter (room temp)
1 c sugar
2 eggs
1 cup canned pumpkin
1 tsp vanilla
2 c flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp each: soda, salt
¼ tsp each: ginger, nutmeg
pinch cloves

Filling:
½ cup unsweetened applesauce

Combine streusel ingredients, cutting in the butter to make crumbs; set aside.
Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
Combine dry ingredients and add to creamed mixture. Spoon 1/2 into greased 10”springform pan. Spread applesauce over batter.( I spread it, leaving a hole in the centre because otherwise the cake looks like it’s not done in the middle once you slice it.) Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully. Top with remaining streusel. Bake at 350F for 50 - 55 min. or until cake tests done. Cool 10 min: remove outside ring.
Combine glaze ingredients: 1/2 c icing sugar, 1/4 tsp vanilla, 1 1/2 Tbsp hot water
Drizzle over coffee cake.