Pumpkin Streusel Coffee Cake

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A scrumptious coffeecake good for anytime of the year. just be careful that you don't under bake it. i thought i cooked it long enough, but it turned out that i didn't and it was quite soft in the middle. that didn't affect the taste however!!

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Steps

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Preheat oven to 350f grease and flour 9-inch round cake pan.

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For streusel topping:.

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Combine flour , brown sugar and cinnamon in medium bowl.

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Cut in butter with pastry blender or two knives until mixture is crumbly.

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Stir in nuts.

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For coffeecake:.

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Combine flour , baking powder , cinnamon , baking soda and salt in small bowl.

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Beat butter and sugar in large mixer bowl until creamy.

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Add eggs one at a time , beating well after each addition.

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Beat in pumpkin and vanilla extract.

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Gradually beat in flour mixture.

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Spoon half of batter into prepared cake pan.

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Sprinkle 3 / 4 cup streusel topping over batter.

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Spoon remaining batter evenly over streusel topping.

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Sprinkle with remaining streusel topping.

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Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean.

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Cool in pan on wire rack for 10 minutes.

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Remove to wire rack to cool completely.

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Ingredients

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flour, brown sugar, cinnamon, butter, nuts, baking powder, ground cinnamon, baking soda, salt, granulated sugar, eggs, pumpkin puree, vanilla extract