Pumpkin Coffee Cake with Streusel Topping

Ingredients:
1 stick butter, softened
1 1/2 c. sugar
1 c. pure pumpkin
1/2 c. cinnamon applesauce
3 eggs
2 1/2 c. flour
1/2 tsp. baking soda
2 tsp. baking powder
1 Tbs. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt

Streusel:
1/4 c. flour
1/4 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon
2 Tbs. butter, melted

Drizzle:
1 1/2 c. powdered sugar
1 tsp. cinnamon
3 Tbs. 1% milk

Preheat oven to 350 degrees. Beat the butter and sugar with an electric mixer. Slowly add the rest of the ingredients in the order as follows (stop at the salt). Grease two round cake pans (8 inch) with non stick cooking spray. Pour half of the mixture into each greased pan. In a small bowl, combine the streusel ingredients with a fork. Sprinkle on each of the cakes. Bake for 30 minutes in the oven. Let cool. Combine the drizzle ingredients together and drizzle on top of each of the cooled cakes. Let set slightly before cutting and serving.

                   (I brought it to work, otherwise I would have put it on a prettier plate!)