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1
Preheat oven to 350
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u00b0. Grease and flour a 10-inch springform pan.
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To make the streusel, whisk together the brown sugar, flour, cinnamon, and salt in a medium-sized mixing bowl. Cut in butter using fingertips until small clumps form. Stir in pecans. Set aside in fridge until ready to use.
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To make the filling, whisk together the pumpkin, sugar, pumpkin pie spice, and egg in a medium bowl until combined. Set aside.
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To make the cake, beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment at medium speed until pale an fluffy, 4-5 minutes. Beat in the eggs, 1 at a time, and vanilla extract.
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Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Slowly mix the flour mixture into the butter mixtures until barely combined. Mix in the sour cream and pumpkin.
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7
Spread 1/2 of the cake batter into prepared pan. Gently spread pumpkin filling over cake batter in pan; sprinkle evenly with about half of the streusel. Top with remaining cake batter; sprinkle evenly with remaining streusel. Bake at 350
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u00b0 for 45-50 minutes or until wooden skewer inserted into the center of the cake comes out clean. Cool in pan 15-20 minutes. Run a knife around the edge of the cake to loosen from the sides of the pan; remove sides.
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9
To make the glaze, whisk together confectioners sugar, maple syrup, and 3 tablespoons cream. Whisk in remaining tablespoon of cream, 1 teaspoon at a time, until desired consistency is reached. Drizzle over cake and serve.
