Pumpkin Strusel Coffeecake

Coffeecake

2 C. flour
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1 C. butter or margarine, softened
1 C. sugar
2 eggs
1 cup canned pumpkin
1 tsp. vanilla extract


Streusel Topping

1/2 C. flour
1/4 C. brown sugar, packed
1 1/2 tsp. ground cinnamon
3 T. butter or margarine
1/2 C. coarsely chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan (or 8 1/2" spring form pan).

Coffeecake: In a small bowl, combine flour, baking powder, cinnamon, baking soda and salt. In a large mixer bowl, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.

Streusel topping: combine flour, brown sugar and cinnamon in a medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts (optional).

Spoon half of the coffeecake batter into prepared cake pan. Sprinkle with 1/2 of streusel topping. Spoon remaining batter evenly over streusel topping; sprinkle the top with remaining streusel topping. Bake for 45 to 50 minutes (50-55 minutes in the 8 1/2" spring form pan), or until a toothpick comes out clean. Cool at least 10 minutes before serving.