Pumpkin Coffee Cake

This is absolutely delicious!!!

Ingredients:

Streusel Topping:
1/2 cup Bob's Red Mill All Purpose Flour
1/4 cup Brown Sugar
1 1/2 teaspoons cinnamon (I added a lil extra cuz I love it)
3 Tablespoons butter
1/2 cup coarsely chopped nuts

Coffee Cake:
2 cups Bob's Red Mill All Purpose Flour
1 teaspoon of Potato Starch Flour (or xanthum, I'm just cheap)
2 teaspoons baking POWDER
1 1/2 teaspoons cinnamon
1/2 teaspoon baking SODA
1/4 teaspoon salt
1 cup butter, softened
1/2 cup of granulated sugar
2 eggs
1 can of pumpkin
1 1/2 teaspoon vanilla extract

For streusel topping, combine flour, brown sugar and cinnamon in med bowl. Cut in butter until crumbly, stir in nuts and set aside

Combine the coffee cake dry ingredients in small bowl and set aside (make sure to mix them together before setting aside)

Beat butter and sugar in large mixing bowl until combined. Add eggs one at a time.
Beat in vanilla and pumpkin.
Gradually beat in flour mixture.

Spoon 1/2 of batter into a greased and floured 9.5" pie pan or 9" cake pan. It's sticky so you will need to spread with spatula. Then layer 3/4 cup of the streusel topping and add remaining batter. Top with the rest of the streusel topping.

Bake 350 for 45 - 50 minutes until a knife comes out clean. It takes a little bit for the center to get done. The first piece may fall apart some but it is truly delish!

Let me know what you think!