Ingredients
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1/2 cup flour
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1/4 cup packed brown sugar
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1 1/2 teaspoons cinnamon
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3 tablespoons butter or 3 tablespoons margarine
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1/2 cup coarsely chopped nuts
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2 cups flour
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2 teaspoons baking powder
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup butter, softened
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1 cup granulated sugar
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2 eggs
Instructions
- PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
- FOR 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.
- FOR 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.