Pumpkin Streusel Coffeecake

Adapted from Very Best Baking.

Ingredients

STREUSEL TOPPING

• 1/2 cup whole wheat flour
• 1/4 cup packed brown sugar
• 1  teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 tablespoons butter or margarine
• 1/2 cup coarsely chopped nuts

COFFEECAKE

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1  teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup  butter or margarine, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 can (150z.) LIBBY’S® 100% Pure Pumpkin
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350° F. Grease and flour 9-inch round cake pan.

FOR STREUSEL TOPPING:
Combine flour, brown sugar and spices in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.

FOR COFFEECAKE:
Combine flour, baking powder, spices, 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.