Coffee Cake with Pumpkin Spice Glaze

Serves 6

• 1 1/2 cups flour
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 tsp baking powder
• 2 tsp pumpkin spice blend (I use Pereg)
• 2 eggs
• 1/2 cup oil
• 1 tsp vanilla extract or vanilla bean paste
• 1/2 cup prepared Wissotzky Earl Grey Tea, cooled

Crumb Topping

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup turbinado sugar
• 1 tsp pumpkin spice blend
• 1/3 cup oil

Pumpkin Spice Glaze

• 1/4 cup confectioners’ sugar
• 1–2 Tbsp prepared Wissotzky Earl Grey Tea
• 1/4 tsp pumpkin spice blend

Heat oven to 350°F (175°C). Line an 8- or 9-inch (20- or 23-cm) square baking pan with Gefen Parchment Paper.

Combine flour, sugars, baking powder, and pumpkin spice in a large bowl and mix well.

Add the eggs, oil, and vanilla. Mix until not a single streak of flour remains. Add tea and whisk to incorporate. Pour the batter into the baking pan.

To prepare the crumb topping, combine the flour, sugars, and pumpkin spice in a small bowl; whisk well. Add half the oil and work it into the mixture. Add a little more oil and continue until a crumbly consistency is achieved. Spread over the cake batter, prodding slightly.