Pumpkin Streusel Coffee Cake - cooking recipe

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
Preparation
    PREHEAT oven to 350\u00b0F Grease and flour 9-inch round cake pan.
    FOR STREUSEL TOPPING:
    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.
    FOR COFFEECAKE:
    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.
    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.
    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.

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