Pumpkin Coffee Cake

I copied this recipe years ago from a Taste of Home magazine, I believe. It’s the picture that caught my eye. The recipe called for buttercup squash, which I think I used the first time, but decided to try it with pumpkin the next time. It is very good both ways and a great addition to the Thanksgiving desserts.

Streusel:

• ¼ cup brown sugar
• ¼ cup white sugar
• ¼ cup flour
• ¼ cup rolled oats
• ¼ cup slivered almonds
• 1 ½ teaspoon cinnamon
• 3 tablespoon butter (room temp)

Cake:

• 1/2 cup butter (room temp)
• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin (or fresh, cooked and mashed)
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon each: soda, salt
• ¼ teaspoon each: ginger, nutmeg 
• 1/8 teaspoon cloves

Filling:

• ½ - 3/4 cups unsweetened applesauce (2 apples, chopped, cooked, mashed)

Glaze:

• 1/2 cup icing sugar 
• 1/4 teaspoon vanilla 
• 1 1/4 tablespoons hot water

1. Prepare 10 inch spring form pan or a tube pan with straight sides, by greasing well and dusting with flour.
2. Combine streusel ingredients, cutting in the butter to make crumbs; set aside.
3. Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
4. Combine dry ingredients and add to creamed mixture. 
5. Spoon 1/2 into prepared pan. Spread applesauce over batter. (If not using a tube pan I still only spread sauce around the outer circle and not in the centre) 
6. Sprinkle all over with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully and finish top with remaining streusel. 
7. Bake at 350° F for 55 - 60 min. or until cake tests done. Cool 10 min: remove outside ring. If using tube pan, allow to cool completely then slide a knife around under cake. Holding one hand on top of cake, gently turn upside down and then flip onto cake plate. 
8. Combine glaze ingredients and drizzle over coffee cake. Serve plain or with whipped cream. Serves 12 fair sized pieces (16 small)