Pumpkin Streusel Coffee Cake

Preheat oven to 350°F. Grease and flour a 9-inch springform pan.

In a medium bowl whisk together 2 cups flour, the baking powder, salt, baking soda, 1/2 tsp. of the cinnamon, and 1/2 tsp. of the nutmeg. In a small bowl stir together pumpkin, 1/2 cup of the sour cream, the granulated sugar, and coffee powder.

In a large bowl beat the softened butter with a mixer on medium to high 30 seconds. Add 1 cup brown sugar; beat 1 to 2 minutes or until very fluffy. Beat in eggs and vanilla until combined. Alternately add flour mixture and remaining sour cream to beaten mixture, beating until combined after each addition. Transfer half of the batter to prepared springform pan; spread evenly. Spoon pumpkin mixture over batter; spread evenly. Top with spoonfuls of remaining batter.

For streusel, in a medium bowl combine 3/4 cup flour, 2/3 cup brown sugar, and remaining 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. Using a pastry blender, cut in 1/3 cup butter until mixture is crumbly. Sprinkle over batter in pan.

Bake about 65 minutes or until a toothpick comes out clean and a thermometer registers about 180°F. Cool in pan on a wire rack 15 minutes. Loosen and remove sides of pan; cool coffee cake on a wire rack 30 minutes.

Meanwhile for icing, in a small bowl stir together powdered sugar and a pinch of nutmeg. Add enough milk to make drizzling consistency. Drizzle over cake. Serve warm or cooled.