Pumpkin Spice Coffee Cake

• Vegetarian

• Produce

  • 1/2 tsp Mccormick ginger, Ground
  • 1 (16 ounce can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 2 1/2 tsp Cinnamon, ground
  • 4 cups Flour
  • 2 1/2 cups Granulated sugar
  • 1/2 tsp Mccormick cloves, ground
  • 1/2 tsp Mccormick vanilla extract
  • 2 tbsp Powdered sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1/2 cup Butter

Found on lovelylittlekitchen.com

Description

Ingredients

• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 eggs
• 1 (16 ounce) can pumpkin puree
• 1/2 teaspoon McCormick vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 teaspoons McCormick Ground Cinnamon
• 1/2 teaspoon McCormick Ground Ginger
• 1/2 teaspoon McCormick Ground Cloves
• 2 tablespoons powdered sugar, for dusting
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 teaspoon McCormick Ground Cinnamon
• 1/2 cup butter, melted

Directions

• Preheat oven to 350 degrees, and spray a 9 by 13 inch baking dish with nonstick spray.
• In the bowl of an electric mixer, cream sugar and oil together on medium high speed. Add eggs one at a time, mixing in between.
• Add pumpkin puree and vanilla extract, and mix.
• In a separate bowl, mix flour, salt, baking soda, baking powder, ground cinnamon, ground ginger, and ground cloves.
• Gradually add the flour mixture to the batter on low speed until incorporated.
• Pour the batter into the prepared pan.
• In the same bowl the flour mixture was in, add streusel ingredients and stir by hand until small clumps stick together. Use hands to mix if that is easier.
• Sprinkle the streusel on top of the cake batter evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean, and springs back to the touch.
• Cool completely, and then dust with powdered sugar.