Pumpkin Patch Coffeecake

A moist, flavorful coffeecake that has a beautiful presentation. My co-workers BEG for it! :) (Please don't be alarmed by the long list of ingredients - I found that these are common ingredients I normally have on hand!) From clabbergirl.com.

• Ready In: 1 hr 10 mins
• Serves: 14
• Yields: 1 cake

Ingredients

• 1⁄4 cup brown sugar, packed
• 1⁄4 cup granulated sugar
• 1⁄4 cup flour
• 1⁄4 cup  gingersnap cookie, ground
• 1⁄4 cup walnuts, chopped
• 1 1⁄2 teaspoons cinnamon
• 3  tablespoons butter
• 1⁄2 cup butter
• 1  cup granulated sugar
• 2  eggs
• 1  cup canned pumpkin
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1  pinch ground cloves
• 1⁄2 cup unsweetened applesauce
• 1⁄2 cup powdered sugar (confectioners')
• 1⁄4 teaspoon vanilla extract
• 1 1⁄2 teaspoons hot water

Directions

1. Preheat oven to 350°F.
2. Grease a 9-inch springform pan; set aside.
3. To prepare streusel topping:
4. Combine the first six ingredients; cut in butter (3T) until mixture is crumbly. Set aside.
5. Cake:
6. In a large bowl cream together butter (1/2c) and sugar (1c).
7. Add eggs, one at a time.
8. Beat in pumpkin and vanilla.
9. In a separate bowl combine dry ingredients.
10. Gradually add dry ingredients to creamed mixture.
11. Spoon half the batter into the bottom of a 9-inch greased springform pan.
12. Spread applesauce evenly over batter.
13. Sprinkle half the streusel over applesauce, then spoon remaining batter over this.
14. Top with the other half of the streusel mixture.
15. Bake at 350°F for 50-55 minutes, or until tests done.
16. Cool completely before removing from pan.
17. To prepare Glaze:
18. Combine powdered sugar, vanilla extract, and hot water.
19. Drizzle Glaze over cooled cake.