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Pumpkin Streusel Coffeecake

List of Ingredients




Topping:
1/2 c flour
1/4 c packed brown sugar
1 1/2 tsp ground cinnamon
3 tbsp butter or margarine
1/2 c coarsely chopped nuts

Cake:
2 c flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 c butter or margaine, softened
1 c sugar
2 eggs
1 c solid pack pumpkin
1 tsp vanilla

Recipe



Topping:
Combine flour, brown sugar and cinnamon. Cut in butter with a pastry blender until it resembles coarse crumbs. Stir in nuts.

Cake
Preheat to 350.
Combine dry ingredients, mix well. Set aside.
Beat butter and sugar together until creamy. Add eggs, one at a time and mix well after each.
Beat in pumpkin and vanilla.
Gradually beat in dry ingredients.

Spoon half the batter into a greased and floured 9-inch round pan.
Sprinkle half the topping over the batter.
Add remaining batter and then remaining topping.

Bake for 45 to 50 minutes or until a wooden pick tests clean.
Cool in pan on a wire rack for 15 minutes, then serve.

10 servings.

NOTES:
Very moist, delicious coffee cake. I used real butter and large eggs.
I used granulated sugar in the topping in place of brown sugar and it was still very good. I'm sure the brown sugar would add even more flavor.
I baked it a full 50 minutes.

Source: Libby's Home-Baked Goodness