Pumpkin Spiced Coffee Cake-

Preheat the oven to 180°C/160°C fan. Grease and line a 9x9 square cake tin or a 20cm loose bottomed round cake tin.
 

In a bowl mix together the plain flour, light brown soft sugar, cinnamon, ginger, and mixed spice until combined. Add the cold butter and rub it in using your fingertips until the mixture resembles breadcrumbs.

Stir together the sugar, cinnamon and cocoa powder in a bowl. Set aside.

In a bowl add in the pumpkin puree, oil, milk, eggs, light brown and caster sugar, and vanilla in a large bowl.

In a separate bowl add in the spices, baking powder, bicarbonate of soda, coffee powder and flour until well combined. Add the wet mixture into the dry mixture and mix together until all combined with no lumps.  

Pop half of the cake mix into the tin, then sprinkle over the cocoa cinnamon sugar.

Spoon the remaining cake mixture on top and carefully spread it out so you cover all of the cinnamon sugar. Then sprinkle over the crumble mixture and carefully pat this down onto the cake mixture.

Bake for 60-65 minutes until the cake is golden and skewer comes out clean. Leave the cake to cool in the tin for 20 minutes, before turning out onto a wire rack and leave to cool completely before slicing.