Pumpkin Streusel Coffecake
This mouthwatering Pumpkin Streusel Coffeecake will be a hit with family and friends.
Prep: 10 min | Total: 1 hr, 5 min | Yield: 10 servings
Ingredients
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons butter
- 1/2 cup coarsely chopped nuts
Coffeecake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Grease and flour 9-inch round cake pan.
Streusel Topping
- 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.
Coffeecake
- 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 3/4 cup 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.
Nutrition
Per serving: 10 Calories: 470 Calories from Fat: 240 Total Fat: 27g (41% of DV) Saturated Fat: 14g (72% of DV) Cholesterol: 100mg (33% of DV) Sodium: 390mg (16% of DV) Carbohydrates: 53g (18% of DV) Dietary Fiber: 3g (10% of DV) Sugars: 26g Protein: 6g
Vitamin A: 70% of DV Vitamin C: 0% of DV Calcium: 10% of DV Iron: 15% of DV
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Betty Crocker
