1-First Step: Prep and streusel Preheat your oven to 350°F (175°C). Spray a metal 9×9-inch square baking pan with nonstick cooking spray or line it with parchment paper for easy removal. Combine streusel ingredients in a small bowl: 1/2 cup light brown sugar, 1/4 cup all-purpose flour, 1/2 cup finely chopped pecans, 1 teaspoon ground cinnamon, and 3 tablespoons melted unsalted butter. Use a fork to mix until crumbly and set aside so it can firm slightly while you make the batter.

2-Second Step: Combine dry ingredients In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/2 cup light brown sugar, and 1/2 cup granulated sugar. Stir until evenly distributed and there are no lumps of brown sugar.

3-Third Step: Combine wet ingredients In a separate medium bowl, mix 1 cup pumpkin puree, 1/2 cup vegetable oil, 4 ounces sour cream at room temperature, and 2 large eggs that have been beaten. Whisk briefly until smooth and uniform.

4-Fourth Step: Mix batter Create a well in the center of the dry ingredients, pour in the wet ingredients, and stir gently with a rubber spatula or wooden spoon until just combined. Do not overmix – some streaks are fine. Overmixing develops gluten and results in a tougher crumb. The batter should be thick but spreadable.

5-Fifth Step: Layer batter and streusel Spoon half of the batter into the prepared pan and spread it evenly. Sprinkle half of the streusel over that layer. Dollop the remaining batter on top and gently smooth it. Finish with the remaining streusel, pressing lightly so the crumbs nestle on top but still look crumbly.

6-Sixth Step: Bake Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. If you are using glass or ceramic pans, add 5 to 15 minutes because they retain heat; always test doneness with a toothpick rather than relying only on time. If the edges brown too quickly while the center is not yet set, tent loosely with foil for the last 5 to 10 minutes. Let the cake cool in the pan for 15 minutes to set before glazing.

7-Final Step: Glaze and serve While the cake cools, whisk 1/2 cup sifted powdered sugar with 2 tablespoons maple syrup until smooth and pourable. If too thick, add a teaspoon of milk or water at a time; if too thin, add a touch more powdered sugar. Drizzle the glaze over the warm cake, slice into squares, and serve. Store covered at room temperature up to 4 days. If serving with coffee, slice and plate warm for best texture.