Pumpkin Struesel Coffee Cake recipe

For the cake:

½ cup (1 stick) butter, softened

1½ cups sugar
1 can (15 oz.) 100% pure pumpkin (NOT pumpkin pie filling)
3 large eggs
2½ cups all-purpose flour
2 tsp. baking powder
1 tbsp. cinnamon
1½ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
½ tsp. salt

For the streusel topping:

½ cup flour
½ cup sugar
½ cup packed brown sugar
1 tsp. cinnamon
4 tbsp. butter, melted
⅔ cup chopped pecans

Preheat oven to 350° F.

Grease a 12-cup bundt pan and set aside.
Beat the butter and sugar in a large mixing bowl until well blended. Add the pumpkin and eggs – mix until well combined.
In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt.

Mix with a fork or whisk until spices are evenly distributed throughout.

Add the flour mixture to the pumpkin mixture. Mix with an electric mixer or medium speed for one minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Continue to mix on medium speed for about two minutes or until the mixture is thoroughly combine.
Pour the batter into the prepared pan evenly. Use the back of a spoon or spatula to help level it out.
In a small bowl, combine the streusel toppings – flour, both sugars, cinnamon, melted butter and pecans. Evenly sprinkle the topping over the batter in the bundt pan.
Bake for 50-55 minutes or until a toothpick inserted near the center tests clean. Cool on a wire rack for 15 minutes. Carefully loosen the cake with a knife. Invert onto a plate then invert onto a serving plate or cake stand (the streusel side should end up being on top). Allow to cool completely.
Store covered at room temperature.

Photo: Rise and shine muffins and cinnamon pumpkin coffee cake for tomorrow's math meet.


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