Pumpkin Streusel Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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a scrumptious coffeecake good for anytime of the year. Just be careful that you don't under bake it. I thought I cooked it long enough, but it turned out that I didn't and it was quite soft in the middle. That didn't affect the taste however! Ingredients:
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 |
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:
1. PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
2. FOR STREUSEL TOPPING:.
3. 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.
4. FOR COFFEECAKE:.
5. 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.
6. 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.
7. 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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