Pumpkin Streusel Coffeecake

To me, nothing invokes feelings of autumn than pumpkin. I know, it's good year-round, but something about that first chill in the air brings warm memories of, well, pumpkin. And shushel-ing through the fallen leaves (Oh, how I miss that, living in California!)

Streusel Topping:
½ cup all-purpose flour
¼ cup packed brown sugar
1½ tsp ground cinnamon
3 Tbsp butter
½ cup coarsely chopped nuts

2 cups all-purpose flour
2 tsp baking powder
1½ tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
1 cup butter, softened
1 cup granulated sugar
2 large eggs
1 cup Libby's 100% Pure Pumpkin
1 tsp vanilla extract

Preheat oven to 350F. Grease and flour a 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 at 350F 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.

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