Pumpkin Coffee Cake
|Pumpkin puree||1 3⁄4 Cup (28 tbs) (either fresh or canned)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), softened (1 stick)|
|Eggs||3 Large, lightly beaten|
|All purpose flour||1⁄2 Cup (8 tbs) (whole wheat pastry flour)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Butter||4 Tablespoon, melted|
Preheat the oven to 350ºF. Coat 10” square pan with non-stick spray.
In a bowl, combine flour, oats, baking powder, cinnamon, nutmeg, ginger and salt.
Beat butter and sugar in separate bowl until light and fluffy. Mix pumpkin and eggs into butter mixture.
Gradually stir flour mixture into pumpkin mixture. Spread in the prepared pan.
To make Streusel topping: Mix all the ingredients together until crumbly. Spread evenly on coffee cake.
Bake for 1 hour or until a toothpick comes out clean. Cool for 10 minutes. Slice into squares and serve.