Pumpkin Streusel Coffeecake

Recipe Ingredients

		Streusel Topping
1/2 cup	31g / 1.1oz	All-purpose flour
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
1 1/2 teaspoons	7.5ml	Ground cinnamon
3 tablespoons	45ml	Butter or margarine
		= (Land O Lakes butter recommended)
1/2 cup	73g / 2.6oz	Coarsely--chopped nuts
		Coffeecake
2 cups	125g / 4.4oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Baking soda
1 cup	198g / 7oz	Butter or margarine - (2 sticks) - softened
1 cup	198g / 7oz	Granulated sugar
2 cups	396g / 13oz	Eggs (large)
1 cup	237ml	Libby's 100% pure pumpkin
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan.

For Struesel 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 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.

This recipe yields 10 servings.

Description:

"This mouthwatering coffeecake will be the hit with family and

friends."

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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