Pumpkin Spice Streusel Coffee Cake

Posted on November 7, 2012 · Posted in My Bulk Recipes

Pumpkin Spice Streusel Coffee Cake Recipe with Ingredients from WinCo Bulk FoodsRecipe by Kim W.

For the Streusel:
2/3 c. All purpose flour (bulk)
1/2 c. Packed brown sugar (bulk)
1 tsp. Cinnamon (bulk)
1tsp. Cloves (bulk)
1/8 tsp. Salt
6 tbsp. Cold unsalted butter, cut into small chunks

For the cake:
1 1/2 c. All purpose flour (bulk)
2 tsp. Baking powder (bulk)
1/2 tsp. Baking soda (bulk)
2 tsp. Cinnamon
1/2 tsp. Ground ginger
1/4 tsp. Ground nutmeg
1/8 tsp. Ground all spice
1/2 tsp. Salt
1/2 c. Unsalted butter, room temp
1 c. Packed brown sugar (bulk)
2 lrge eggs
1 tsp. Vanilla extract
1/2 c. Pumpkin puree (not pumpkin pie filling)
1/2 c. Plain Greek yogurt
1/2 c. Rasins
1/2 c. Walnuts

Glaze for top of cake
1/2 c. Powdered sugar ( bulk)
1/8 tsp. Cinnamon
2 tsp. Milk
1 tsp. Vanilla extract

Recipe Instructions:
Pre heat oven to 350 degrees!
Grease a 9 inch spingform pan with cooking spray, set aside

To make streusel, in a bowl combine flour, brown sugar, Cinnamon, cloves, salt add in butter using your hands cut butter into dry ingredients until mixture looks like course crumbs. Set aside.

To make cake batter, in medium bowl whisk flour, baking powder and soda, Cinnamon, Ginger, nutmeg, all spice and salt. In another mixing bowl beat together the butter, brown sugar. On medium until well combined. Beat in eggs one at a time. Scraping down sides of bowl also. Add in vanilla extract then add pumpkin puree and Greek yogurt mix until combined. Slowly add flour mixture until well combined. Then fold in raisins and walnuts. Batter will be thick.

Spread half of batter into prepared pan. Sprinkle half of streusel over batter. Spread remaining batter over streusel then top with remaining streusel. Bake for 45 mins. Let cool

Make glaze while cake is cooling. Whisk together powdered sugar, Cinnamon, milk and vanilla. Drizzle over cake!!!!