Pumpkin Coffee Cake with Maple Glaze

For the Crumb Topping:
In a medium bowl, combine the flour, pecans, brown sugar, and salt. Stir in the melted butter, mixing just until combined.
Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Filling:
In a medium bowl, combine the brown sugar, cinnamon, and cocoa powder until evenly combined. Set aside until needed. 
For the Cake:
Preheat the oven to 350 degrees (F). Line an 8-inch square metal baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment paper, and any exposed pan, with nonstick baking spray. Set aside. (Note: if you use a glass or ceramic baking pan/dish, you may need to increase the bake time).
In a large bowl, whisk the oil, sour cream, molasses, eggs, vanilla, brown sugar, pumpkin, spices, salt, baking powder, and baking soda together until smooth.
Using a rubber spatula, fold in the flour, stirring just until smooth and completely combined. Do not over mix. 

Spread half of the batter into the prepared pan, spreading it all the way to the edges. 

Sprinkle the filling evenly on top of the batter.

Then spread the remaining batter on top of the filling. 


Sprinkle the crumb topping evenly over the batter in the pan.

Bake for 55 to 60 minutes, or until the crumbs are golden brown, don’t look wet, and a toothpick or cake tester inserted into the center comes out clean.

Remove the cake from the oven and place it on a wire rack to cool. Cool completely before removing from the pan, slicing in squares, and serving. Serve with coffee! 
For the Glaze:
In a medium bowl, whisk together the confectioners’ sugar, maple syrup, milk, and vanilla. (If the mixture appears too thick to drizzle, add a teaspoon more of milk, until desired texture is reached.)
Drizzle on top of cake and let set, about 5 minutes, before serving.