PUMPKIN STREUSEL COFFEE CAKE

Pumpkin is definitely, without a doubt, my favorite fall flavor. I look forward to it all year. And if I’m perfectly honest, I enjoy pumpkin recipes all year long.  There’s no shame in my game.

One of my favorite things about this Pumpkin Streusel Coffee Cake is not only can it make an appearance for breakfast or brunch, but it would be an equally delicious dessert idea. Heck, you might even want to eat it for lunch and dinner too. No judgment from me. I might even join ya! 😉 Cake is good anytime. Am I right or am I right?

Since this Pumpkin Streusel Coffee Cake uses mostly pantry staples, it’s easy to whip this together any time. Although the recipe list may look intimidatingly long, you’ll see that it’s mostly ingredients you probably already have on hand.  Which is great because you can make this any time! And trust me, you’ll want to make it all the time! It’s that good!

INGREDIENTS
FOR THE CAKE

• 1/2 cup (1 stick) butter, softened
• 1-1/2 cups sugar
• 1 can (15 oz.) 100% pure pumpkin (NOT pumpkin pie filling)
• 3 large eggs
• 2-1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tbsp. cinnamon
• 1-1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. ground cloves

FOR THE STREUSEL TOPPING

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tsp. cinnamon
• 4 tbsp. butter, melted
• 2/3 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350°F. Grease and flour a 12-cup bundt pan and set aside.
2. In a large mixing bowl, beat the butter and sugar until well blended. Add the pumpkin and eggs - mix until well combined.
3. In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. Whisk until spices are evenly distributed throughout.
4. .................................

for full recipes please see : www.lovebakesgoodcakes.com

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