Pumpkin Streusel Coffeecake

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

Ingredients

  • 1 tablespoon unsalted butter, for greasing
  • 2 1/2 cups all-purpose flour, divided, plus more for dusting
  • 1/4 cup packed brown sugar
  • 3 teaspoons ground cinnamon, divided
  • 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 margarine, softened
  • 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.

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

COMBINE remaining 2 cups flour, baking powder, remaining 1 1/2 teaspoons 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.
 

Nutritional Information

% Daily Value *

  • Total Fat 27g 41%
  • Saturated Fat 14g 72%
  • Cholesterol 100mg 33%
  • Sodium 390mg 16%
  • Carbohydrates 53g 18%
  • Dietary Fiber 3g 10%
  • Vitamin A 70%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 15%
  • Sugars 26g
  • Protein 6g

* Percentage Daily Values are based on a 2000 calorie diet.