PUMPKIN STREUSEL COFFEE CAKE

PUMPKIN STREUSEL COFFEE CAKE

PUMPKIN STREUSEL COFFEE CAKE

pumpkin streusel coffee cake

pumpkin streusel coffee cake

Course Dessert

Ingredients
  

  • 2 1/2 cups all-purpose flour, divided, plus morefor 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

Instructions
 

  • Preheat oven to 350° F. Grease and flour 9-inchround cake pan.
  • Combine 1/2 cup flour, brown sugar and 1 1/2teaspoons cinnamon in medium bowl. Cut in 3tablespoons butter with pastry blender or twoknives until mixture is crumbly; stir in nuts. This isthe streusel topping used below.
  • Combine remaining 2 cups flour, baking powder,remaining 1 1/2 teaspoons cinnamon, bakingsoda and salt in small bowl. Beat 1 cup butterand granulated sugar in large mixer bowl untilcreamy. Add eggs one at a time, beating wellafter each addition. Beat in pumpkin and vanillaextract. 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 streuseltopping; sprinkle with remaining streusel topping
  • Bake for 45 to 50 minutes or until wooden pickinserted in center comes out clean. Cool in panon wire rack for 10 minutes; remove to wire rackto cool completely
Keyword Duquesne cookbook, pumpkin streusel coffee cake
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