2 tablespoons milk or coffee creamer (I used Hazelnut!)
Preheat your oven to 350F. Prepare a 9x9 baking dish by generously greasing and set aside.
First, prepare your crumb topping: In a small bowl, whisk the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. I usually end up using my fingers to achieve the crumbly, sand-like texture. Set aside.
In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together until combined. In another bowl, whisk the pumpkin, vanilla, brown sugar, oil, maple syrup, and milk together until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined- be so careful not to over-mix the batter!! Spoon the batter into the prepared baking pan. Pour the crumb topping evenly on top and gently press them down into the batter.
Next, bake your cake for about 30 minutes. After 30 minutes, insert a toothpick into the center of the cake to check fore doneness. If the toothpick has wet batter on it, bake the cake for 5 more minutes.
For the glaze, whisk the confectioners' sugar and 2 tablespoons of creamer/milk together until smooth. Add more creamer/milk to thin, or more powdered sugar if it needs thickened up a bit. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days. Cake may be frozen for up to 2 months.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!