Pumpkin Streusel Coffeecake

October 8, 2008 by
Filed under: Baking 

Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 1/2 tsp ground cinnamon
  • 3 tbsp butter or margarine
  • 1/2 cupcoarsely chopped nuts

Coffeecake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup canned or fresh pumpkin
  • 1 tsp vanilla extract

To Make Topping:

Combine flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly; stir in nuts.

To Make Cake:

Combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixing 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 greased and floured 9-inch round cake pan. Sprinkle 1/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; Sprinkle with remaining Streusel Topping.

Bake in preheated 350 degree oven for 45-50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; serve warm. Makes 10 servings.

 

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Comments

One Comment on Pumpkin Streusel Coffeecake

  1. Debbie Morgan on Sat, 25th Oct 2008 3:55 am

    2. Hi Lisa! Ymmmmm! It sounds divine. Great for the fall holidays that are coming up. Thanks for the recipe. Deb

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