Pumpkin Streusel Coffecake

An easy to make moist coffee cake that has a nice pumpkin flavor with a delicious streusel topping.

Pumpkin Streusel Coffeecake

Ingredients:
Coffee Cake

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 cup canned pumpkin

Streusel Topping

• 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

Directions:
Coffee Cake

1. Preheat oven to 350º. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, combine flour, baking powder, cinnamon and baking soda. Set aside.
3. In a large bowl mix butter and granulated sugar until well blended and creamy.
4. Add in eggs one at a time, beating well after each addition.
5. Mix in pumpkin and vanilla extract.
6. Gradually beat in the flour mixture.

Streusel Topping

1. Combine flour, baking powder and cinnamon in a medium bowl.
2. Cut in butter with a pastry blender or two knives until the mixture is crumbly, stir in nuts.

Assemble

1. Spoon half of the batter into prepared pan.
2. Sprinkle half of the streusel topping over the batter.
3. Spoon remaining batter evenly over streusel topping.
4. Sprinkle remaining streusel topping on top of batter.
5. Bake for 45-50 minutes or until and inserted toothpick comes out clean.
6. Cool in pan on wire rack for 10 minutes.
7. Remove from pan and cool completely on wire rack.

Enjoy!!!

Serves: 10
Calories: 444
Total Fat: 25.9g
   Saturated: 14g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 94mg
Sodium: 227.2mg
Potassium: 60.9mg
Total Carbs: 49.4g
   Dietary Fiber: 2.8g
   Sugars: 26g
Protein: 5.6g
Vitamin A: 76.4%
Vitamin C: 0.4%
Calcium: 1.2%
Iron: 8.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Nestle Collection Cookbook.