PUMPKIN COFFEE CAKE
1 (15 oz) can pumpkin purée
2 eggs
2 T. vegetable oil
1/2 c. brown sugar
1 t. vanilla extract
1-1/2 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. pumpkin pie spice
For the Streusel Topping:
1/4 c. flour
1/4 c. sugar
1 t. cinnamon
1/4 c. butter; softened
1/2 c. chopped nuts (optional)
1. Preheat the oven to 350 F. Then, butter and flour an 8x8 or 9x9 square cake pan or baking dish.
2. Add the dry ingredients (flour, baking powder, salt, and pumpkin spice) to a medium mixing bowl and stir briefly to combine
3. Place the streusel ingredients in a separate medium mixing bowl and stir until the mixture resembles course gravel.
4. In a large mixing bowl, whisk together the pumpkin purée, eggs, vanilla extract, brown sugar, and vegetable oil until they are combined and smooth.
5. Sprinkle the dry ingredients into the bowl with the wet ingredients and stir until it is just combined. Do not overmix.
6. Pour the batter into the prepared baking dish, then scatter the streusel over top of the batter so that it is covered evenly.
7. Bake in a 350 F oven for 25-30 minutes, or until a cake tester or toothpick comes out clean after being inserted into the center of the cake.
8. Serve warm or at room temperature.