Gingerbread Coffee Cake

1 c water
1 c molasses
1 tsp baking soda
1 c packed brown sugar
1/2 c butter, softened
2 eggs, beaten
2 c flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
TOPPING:
1/3 c flour
1/3 c sugar
1/3 tsp cinnamon
1/3 tsp ginger
1/2 c chopped walnuts
3 Tbsp butter
Glaze:
1 c icing sugar
1 1/2 Tbsp milk
1/2 tsp vanilla
Heat oven to 350º F. Grease 13x9x2" baking pan. Bring water and molasses to boiling. Stir in baking soda. Let cool.
Beat sugar, butter, and eggs in bowl. In second bowl, combine flour, baking powder, cinnamon, ginger, and cloves. Beat flour alternately with molasses mixture, half at a time, into butter mixture until well mixed. Pour into prepared pan.
Prepare topping: Combine flour, sugar, cinnamon, ginger and walnuts in small bowl. Cut in butter with pastry blender until mixture is coarsely crumbed. Sprinkle over gingerbread. Bake for 40 minutes.
Prepare Glaze: Whisk sugar, milk, and vanilla in a small bowl until soft enough to drip from spoon. If needed, add more milk for proper consistency. Drizzle over top of cake.
12 servings.

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