1. Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper on the bottom. Spray the bottom and sides with nonstick spray.

2. Brown the butter. In a medium sized saucepan, add butter. Cook over medium-low heat, stirring frequently. Butter will melt, then begin to bubble. Pay attention, as the butter can turn brown quickly once it melts. Take the butter off the heat, right when it begins to turn an amber/light brown color. Pour the mixture into your mixing bowl (make sure it is heat proof), and allow to cool for 10 minutes. You can allow it to cool while you make the crumb topping and cream cheese layer.

3. Make the crumb topping. In a medium sized bowl, add flour, sugars, cinnamon, ginger, nutmeg, cloves and allspice. Stir to combine. Add in butter and use a fork to claw ingredients together to combine until pea sized morsels remain.

Place crumb topping in refrigerator until ready to use.

4. Make the cream cheese layer. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, beat the softened cream cheese and powdered sugar until combined. Add in the egg and vanilla extract. Beat until smooth and creamy.

5. Make the pumpkin cake. In a large bowl, add butter, sugars, vanilla extract, egg, Greek yogurt, pumpkin puree and milk. Mix the ingredients together with a whisk to combine.

Add in sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and salt. Mix just until combined.

6. Pour the cake batter into prepared pan. The batter will be thick. Add dollops of cream cheese mixture on top. Use a spoon or spatula to spread into a roughly even layer on top.

Add crumb topping on top. Gently press the crumb mixture down to get the mixture to stick.

7. Bake the cake. Bake in preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. I found it easiest to use a thermometer to check the center of the cake’s temperature, which should be between 190-200F when done. I pulled mine out when the center reached 190F. The soft cream cheese layer on top made it tougher to tell when the cake was done.

Allow cake to cool completely on a wire cooling rack.

To get the cake out of the pan, run a butter knife along the outer edge of the pan, then place a plate on top of the cake. Flip the pan over.  Now, place your serving plate on the bottom of the cake and again flip the cake over so it is right side up.

8. Make the icing. In a medium sized bowl, stir together powdered sugar and heavy cream or milk until thin enough to drizzle over cake. Drizzle icing over cake. Serve and enjoy!