Pumpkin Coffee Cake

A glimpse of our chilly morning

It's a cold and blustery day, perfect for baking-to-freeze, in anticipation of the holidays. This one shall be for Thanksgiving brunch. It comes from ClosetCooking online, though I did change the sour cream that was called for to vanilla yogurt.

Ah, the divine aromas in my cucina!

Preheat oven to 350 degrees

The batter:

1 cup all-purpose flour

1 cup white whole wheat flour

1 tsp. baking soda

½ cup butter, room temp.

½ cup granulated sugar

3 eggs

1 tsp. vanilla

Mix dry ingredients in a bowl. In a separate bowl, cream butter and sugar; lightly beat in eggs and vanilla. Stir in dry ingredients.

The pumpkin:

3 cups pumpkin purée

1 egg
¼ cup granulated sugar

cinnamon, ginger, cloves and nutmeg to taste

Lightly beat together.

The streusel topping:

1 cup flour

1 cup oats

½ - ¾ cup brown sugar

2 tsps. cinnamon

⅓ cup melted butter

1 cup chopped nuts

Mix it well, using fingers to squish together, if necessary.

Assembling the cake:
Spray a 9 x 13 baking dish with PAM. Spread half the batter into it. Add half the streusel mix and then a layer of all the pumpkin. Spread with rest of batter. Top with remaining streusel. Bake in preheated oven for about 40 minutes or until a toothpick comes out clean.
Here's what it looks like, sliced:

ClosetCookingPhoto