The best, most moist coffee cake EVER! This is so delicious and very easy to make. Even better if you use fresh pumpkin puree.
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
1/2 cup sugar
2 tsp. ground cinnamon
1/2 cup chopped pecans
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
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.
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