Friday, November 14, 2014

Pumpkin Streusel Coffee Cake

Yum

The best, most moist coffee cake EVER! This is so delicious and very easy to make. Even better if you use fresh pumpkin puree.



Recipe

Ingredients
Coffee Cake:
2 cups flour
2 tsp.baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree (make your own)
1 tsp. vanilla extract
Streusel Topping:
1/2 cup sugar
2 tsp. ground cinnamon
1/2 cup chopped pecans

Method
Preheat oven to 350° F. Grease and flour 9-inch round or square baking dish.

For Streusel Topping:
Combine 1/2 cup sugar, 2 tsp. cinnamon and 1/2 chop chopped pecans

For Coffee Cake:
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.

Spoon half of batter into prepared cake pan. Sprinkle 1/2 the 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.



Enjoy,
Mary

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