Pumpkin Coffee Cake with Pecan Streusel

For the streusel:
In a bowl, combine the melted butter, brown sugar, salt, and cinnamon together and mix well. Stir in the cake flour until thick and clumpy. Stir in the pecans and set mixture aside.

For the cake:
Preheat oven to 350ºF. Grease and flour a 6-inch cake pan.

In a bowl, combine the flour, cinnamon, nutmeg, ground ginger, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium-high speed until creamy and lighter in color. Scrape down the bowl, add in the pumpkin and mix well. Add the milk and vanilla extract and mix. Scrape down the bowl, add in the flour mixture and mix on low speed until just combined. The batter will be pretty thick.

Spread the batter into the prepared pan and smooth out the top. Sprinkle the streusel mixture over the top and lightly press into the batter. Bake for 30–32 minutes, until a wooden skewer poked in the center comes out clean. Allow to cool in pan for 15 minutes, then invert onto wire rack to fully cool.

For the icing:
Mix all the icing ingredients together until smooth, then drizzle over the cooled cake.