In a bowl mix together flour, baking powder, baking soda, and salt. Set aside for later.

Using a measuring cup, mix together cooled coffee and cream, setting aside for later use.

In a large bowl cream together butter and sugar until smooth. (see image 1)

Next beat in 3 eggs, one at a time. Then add vanilla to the mixture. Mix until well combined. (see image 2)

Add pumpkin purée, pumpkin spice, and ground cloves. Mix until batter is smooth. (see images 3 and 4)

Next, add in one third of both the flour mixture and cream mixture. Mix until well combined. Repeat until you’ve added all the flour and cream to your pumpkin coffee cake batter. Set aside. (see images 5 and 6)

In a separate bowl, mix together all ingredients for the crumbs. Do not over mix into a dough. Mix until they combine to make a crumb like texture. (see image 9)

Line your baking pan using parchment paper. Leaving excess on the sides to make it easier to pull out the coffee cake once it’s done.

Next pour half your batter into the lined baking pan. This is the first layer of your pumpkin coffee cake.

In a small bowl, mix together cinnamon and brown sugar until nicely combined. Sprinkle the mixture over top of the first layer of your cake. (see image 7)

Next pour the rest of the cake batter over top to almost fill the pan. (see image 8)

Finally sprinkle your crumbs on top of the cake batter until the top is fully covered. (see image 9)

Bake for 45-55 minutes or until the top of the cake is a nice golden brown and you can stick a toothpick in the centre and it comes out clean. (see image 10)

Cool for 5-10 minutes before serving. You can lift the cake out of the pan using the excess parchment paper on the sides, and place on a cooling rack.

Sprinkle a little powdered sugar before serving (see image 11). Enjoy your pumpkin coffee cake!