Name: Pumpkin Streusel Coffeecake
Prep time: 10 s
Cook time: 45 s
Total time: 65 s
Yield: 10
Ingredients: 2 1/2 cups all-purpose flourdividedplus more for dusting; 1/4 cup packed brown sugar; 3 teaspoons ground cinnamondivided; 3 tablespoons butter or margarine; 1/2 cup coarsely chopped nuts; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (2 sticks) butter or margarinesoftened; 1 cup granulated sugar; 2 large eggs; 1 cup LIBBY'S® 100% Pure Pumpkin; 1 teaspoon vanilla extract

MAKE IT

Step 1

Preheat oven to 350° F. Grease and flour 9-inch round cake pan.

Step 2

Combine 1/2 cup flour, brown sugar and 1 1/2 teaspoons cinnamon in medium bowl. Cut in 3 tablespoons butter with pastry blender or two knives until mixture is crumbly; stir in nuts. This is the streusel topping used below.

Step 3

Combine remaining 2 cups flour, baking powder, remaining 1 1/2 teaspoons cinnamon, baking soda and salt in small bowl. Beat 1 cup butter and granulated 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.

Step 4

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.

Step 5

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.