Maple Pumpkin Coffee Cake

Instructions

1. Preheat your oven to 350°
2. Spray your springform pan with non-stick spray and set aside.
3. Make the streusel by adding all ingredients to a small bowl and use a pastry cutter to blend in the cold flour. Blend well until you have a consistently crumbly mixture. Set aside. 
4. To prepare the batter, using a mixing bowl for stand mixer, add the brown sugar and butter. Beat until combined scraping the bowl at least once. It should be light in color and “whipped” in texture. 
5. Add the eggs to the batter mixture one at a time mixing thoroughly until combined before adding the next one. Add the pumpkin and ricotta to the mixture and blend to combine. 
6. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir to combine and then add to the liquid batter mixture. Mix just until combined. 
7. Add half of the batter to the pan and spread it evenly. Sprinkle half of the streusel topping over the prepared  batter in the pan, and top with remaining half batter in dollops. Be careful when spreading to do so gently as to not disturb the streusel layer. Finish the assembly by spreading out the remaining streusel topping evenly over the top of the cake. 
8. Bake for 45 minutes testing the cake with a toothpick to see if it comes out clean. 
9. Remove from oven and cool. 
10. Meanwhile, combine the glaze ingredients. 
11. Once cake has cooled too warm, slice, drizzle with glaze, and serve.