Pumpkin Streusel Coffee Cake

It’s time to get our pumpkin on!  This is for all of you streusel coffee cake loving peeps!  Pumpkin Streusel Coffee Cake is made in a 9 inch round cake pan. It has 2 layers of streusel.  One layer in the middle of this delicious, moist cake and one on the top. Grab yourself a cup of coffee and enjoy this not to sweet cake while the gettins good!   Enjoy!

To Print The Recipe, Click Here

Pumpkin Coffee Cake

Ingredients:

Stresuel Topping

1/2 cup flour

1/4 cup light brown sugar

1 1/2 teaspoons cinnamon

3 Tablespoons butter, cold and cut into small cubes

1/2 cup chopped pecans

Coffee Cake

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/2 Teaspoon baking soda

1/4 Teaspoon salt

1 cup butter, softened

1 cup white sugar

2 large eggs

1 cup canned pure pumpkin (not the pumpkin pie mix)

1 Teaspoon vanilla

Directions:

For The Stresuel:

In a medium bowl combine the flour,brown sugar and cinnamon.  Cut butter into the flour mixture with a pastry blender until you have coarse crumbs, mix in the chopped pecans, set aside.

For The Cake:

In a medium bowl combine the flour,baking powder,cinnamon,baking soda and salt.  Stir to combine. Set aside.  In a large bowl beat the butter and white sugar until creamy and fluffy. Add the eggs one at a time beating well after each addition.Beat in the pumpkin and vanilla.  At this point the batter will look a little curdled.  With the mixer on low speed, gradually add the flour mixture to the bowl.

Spoon half the cake batter into a greased and floured 9 inch round cake pan.  Sprinkle 3/4 cup of the streusel topping over the batter. Spoon remaining batter evenly over the topping.  Sprinkle remaining streusel on top.  Bake at 350 degrees for 45 – 50 minutes, testing with a toothpick to see if it’s done.  Remove from oven to wire rack to cool.

Adapted from Very Best Baking