• Preheat oven to 350°F (180°C) conventional (see note 3 if using a convection oven with a fan) and grease an 8x8-inch square cake tin. I like using my homemade cake release, then lining the tin with parchment paper and leaving some overhang on the edges to make it easier to remove the cake later. Set aside.

Cinnamon Streusel

• In a small bowl, combine light brown sugar, all-purpose flour, and cinnamon. Mix until well combined and no large lumps remain.
• Add the melted butter and stir until you have a crumbly mixture. Place in the fridge while preparing the cake batter.

Pumpkin Cake Batter

• In a medium bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Using a whisk, mix until well combined and set aside.
• In a large bowl, combine white granulated sugar, eggs, vegetable oil, pumpkin purée, whole milk, and vanilla. Whisk until smooth and well combined.
• Add the presifted dry ingredients to the wet ingredients and gently whisk until just combined. Be careful not to overmix. Stop mixing as soon as there are no large streaks of flour remaining and the batter is uniform (see note 4).
• Pour the batter into the prepared cake tin and spread it out into an even layer. Give the tin a light tap on the counter to release any large air bubbles.
• Remove the streusel from the fridge. It should have firmed up slightly by now. Use your hands to break it into small pieces if needed. You’re looking for a coarse, sandy texture with little clumps throughout. Evenly scatter the streusel over the top of the batter.
• Bake for about 38 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
• Allow the cake to cool in the tin for 30 minutes, then use the parchment paper overhang to carefully lift it out and transfer it to a wire rack to continue cooling.

Vanilla Glaze

• While the cake continues to cool, prepare the vanilla glaze. In a small bowl, combine powdered sugar, vanilla, and milk. Mix until smooth and lump-free. You should have a thick but still runny glaze.
• Once the cake is slightly warm to the touch (you don’t have to wait for it to cool completely) drizzle the glaze evenly over the top. Slice and enjoy!