Pumpkin Streusel Coffee Cake

Ingredients

STREUSEL TOPPING

• 1/2 cup flour
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons cinnamon
• 3 tablespoons butter or margarine
• 1/2 cup coarsely chopped nuts

COFFEECAKE

• 2 cups flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Directions

1. 1

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

2. 2

   FOR STREUSEL TOPPING:.

3. 3

   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.

4. 4

   FOR COFFEECAKE:.

5. 5

   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.

6. 6

   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.

7. 7

   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.