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Betty's Pumpkin Coffee Cake with Buttery Pecan Streusel, by Brigitte Nguyen

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Betty demonstrates how to make Pumpkin Coffee Cake with Buttery Pecan Streusel. Brigette Nguyen demonstrated this recipe on her KY Proud Kitchen cooking show, where she incorporates locally grown and harvested foods, such as pumpkins. You can find this elegant and delicious recipe at her website,
www.brigittecooks.com.
Pumpkin Coffee Cake with Buttery Pecan Streusel
Cake:
• 1/3 cup vegetable oil
• 2 eggs
• 3/4 cup sugar
• 2 tbsp sorghum (or molasses)
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 tsp baking powder

Streusel:
• 4 tbsp unsalted butter
• 1/2 cup pecans, chopped
• 1 tsp pumpkin pie spice
• 1/2 cup flour
• Pinch salt
• 1/3 cup sugar
• 1 tbsp sorghum (or molasses)
• 1 tsp vanilla
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In a medium bowl or large glass measuring cup, whisk the oil with the eggs, sugar, sorghum, and pumpkin puree. In another bowl, combine the pumpkin pie spice, flour, salt, and baking powder. Mix the wet ingredients into the dry to form a thick batter. To make the streusel, melt the butter in a nonstick pan over medium heat. Add the pecans and toast until fragrant and crisp, about 4-7 minutes. Combine the pumpkin pie spice, flour, salt, sugar, sorghum, and vanilla in a small bowl and add the toasted pecans and butter. Stir to form a crumb topping. Spread half of the cake batter into a greased 8×8 baking pan. Sprinkle with about one third of the streusel crumbs, then follow with the remaining batter and the rest of the streusel. Bake at 350 degrees (F) until a toothpick inserted comes out clean, about 30-35 minutes.
By Brigitte
Thanks, Brigitte Nguyen, for this fantastic fall recipe. It will be terrific on a Thanksgiving table! --Betty :)
Enjoy! --Betty 
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