Pumpkin Streusel Coffecake
An easy to make moist coffee cake that has a nice pumpkin flavor with a delicious streusel topping.
Pumpkin Streusel Coffeecake
2 cups all purpose flour
2 teaspoons baking powder
1 /12 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3 tablespoons unsalted butter
1/2 cup walnuts, coarsely chopped nuts
Preheat oven to 350º. Grease and flour a 9-inch round cake pan.
In a medium bowl, combine flour, baking powder, cinnamon and baking soda. Set aside.
In a large bowl mix butter and granulated sugar until well blended and creamy. Add in eggs one at a time, beating well after each addition. Mix in pumpkin and vanilla extract. Gradually beat in the flour mixture.
Combine flour, baking powder and cinnamon in a medium bowl. Cut in butter with a pastry blender or two knives until the mixture is crumbly, stir in nuts.
Spoon half of the batter into prepared pan. Sprinkle half of the streusel topping over the batter. Spoon remaining batter evenly over streusel topping. Sprinkle remaining streusel topping on top of batter.
Bake for 45-50 minutes or until and inserted toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
Total Fat: 25.9g
Total Carbs: 49.4g
Dietary Fiber: 2.8g
Vitamin A: 76.4%
Vitamin C: 0.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Nestle Collection Cookbook.