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Pumpkin Streusel Coffeecake

This mouthwatering Pumpkin Streusel Coffeecake will be the hit with family and friends.

Pumpkin Streusel Coffeecake
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    10
    servings
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Ingredients

  • 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
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter or margarine
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract

Instructions

PREHEAT oven to 350° F. 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 3/4 cup 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.