1. Preheat oven to 350°F. Grease a 9-inch square or springform pan with ghee and line with parchment paper. Set aside.
2. Prep the crumble in a medium size bowl. Whisk together flour, brown sugar, granulated coffee, cinnamon, and salt.
3. Add diced butter. Use your fingertips rub to press the butter into the flour until a crumble forms and no dry bits of flour remain. Set aside (If your butter was at room temperature or your kitchen is very warm, place in refrigerator to avoid melting).
4. Whisk the dry ingredients of the cake batter in a medium bowl: flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and granulated coffee. Set aside.
5. Add the wet ingredients of the cake batter to a large bowl: brown sugar, melted ghee, pumpkin, maple syrup, and vanilla extract. Whisk together until smooth and fully incorporated.
6. Add half the dry ingredients mixture to the bowl with the wet ingredients and whisk until just incorporated, then whisk in milk. Using a flexible spatula, fold in the remaining half of the dry ingredients until just incorporated. The batter will be very thick but no flour pockets should remain.
7. Spoon the batter into prepared baking pan. Smooth into an even layer using a knife or offset spatula.
8. Bake for 30-35 minutes, checking at the 30 minute mark. You should be able to insert a toothpick in the middle and have it come out clean. If it comes out wet with batter, bake for additional 5 minutes.
9. Remove from oven but allow to cool for 15 minutes in the pan. Lift edges of parchment paper to remove cake from pan and place on a cooling rack until it reaches room temperature.
10. While cake cools, whisk together glaze ingredients in a small bowl. Add more powdered sugar for a thicker consistency. For a thinner glaze, add an additional 1 tsp of milk. Once cake has fully cooled, drizzle glaze on top.

Store at room temperature in an airtight container for up to 3 days, storing in refrigerator after.