This mouthwatering coffeecake
will be the hit with family and friends.
Pumpkin Streusel
Coffeecake
- Streusel Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3 tablespoons butter or margarine
1/2 cup coarsely chopped nuts
Coffeecake:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
2 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
- Preheat oven to 350°F
(175°C). Grease and flour 9-inch round cake pan.
- For Streusel Topping:
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.
- For Coffeecake: 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.
- Spoon half of batter into
prepared cake pan. Sprinkle Streusel Topping over batter. Spoon
remaining batter evenly over Streusel Topping; sprinkle with
remaining Streusel Topping.
- 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.
Makes 10 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
