Ingredients

For the cake
1/2 cup (1 stick) butter, softened
1-1/2 cups sugar
1 can (15 oz.) 100% pure pumpkin (NOT pumpkin pie filling)
3 large eggs
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2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
For the streusel topping
1/2 cup all-purpose flour
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1/2 cup packed brown sugar
1 teaspoon cinnamon
4 tablespoons butter, melted
2/3 cup chopped pecans

Instructions

Preheat oven to 350°F. Grease and flour a 12-cup bundt pan and set aside.
In a large mixing bowl, beat the butter and sugar until well blended. Add the pumpkin and eggs - mix until well combined.
In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. Whisk until spices are evenly distributed throughout.
Add the flour mixture to the pumpkin mixture. Mix with an electric mixer on medium speed for one minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Continue to mix on medium speed for about two minutes or until the mixture is thoroughly combined.
Evenly pour the batter into the prepared bundt pan. Use the back of a spoon or spatula to help level it out.
In a small bowl, combine the streusel toppings - flour, both sugars, cinnamon, melted butter, and pecans. Evenly sprinkle the topping over the batter in the bundt pan.
Bake for 50-55 minutes or until a toothpick inserted near the center tests clean. Cool on a wire rack for 15 minutes. Carefully loosen the cake with a knife. Invert the coffee cake onto a plate then invert it onto a serving plate or cake stand (the streusel side should end up being on top). Allow the coffee cake to cool completely.

Coffee cakes