Categories: Breakfast, Coffee Cake, Pumpkin
Ingredients
- STREUSEL TOPPING
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons cinnamon
- 3 tablespoons butter or 3 tablespoons margarine
- 1/2 cup coarsely chopped nuts
- COFFEECAKE
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Directions
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PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
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FOR STREUSEL TOPPING:.
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COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
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FOR COFFEECAKE:.
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COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
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SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
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BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.