PUMPKIN STREUSEL COFFEE CAKE THREE WAYS

Steps:

• Preheat oven to 350°F Spray a 9" x 9" square cake pan with Pam. Line pan with parchment paper, leaving 2 extra inches overhanging the sides. Spray parchment paper with Pam. FOR STREUSEL TOPPING/FILLING: Place all ingredients into the work bowl of a food processor; pulse until crumbly. CRUMB TOPPING: Mix all ingredients together until crumbly: FOR COFFEECAKE: Combine flour, baking powder, pumpkin pie spice, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin, vanilla extract, and Buttery Sweet Dough Flavor (if using). Gradually beat in flour mixture. OPTION #1 - STREUSEL TOPPED COFFEECAKE Spoon batter into prepared cake pan. Sprinkle Streusel Topping over batter. BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. OPTION #2 - CRUMB TOPPED COFFEECAKE Spoon batter into prepared cake pan. Bake for 15 minutes. Remove pan from oven and cover top completely with crumb mixture. Return to oven and bake an addition 35-35 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. OPTION #3 - CRUMB TOPPED COFFEECAKE with FILLING (Pictured) Spoon half of the batter into prepared cake pan. Top batter with filling (streusel). Cover filling with remaining batter. Bake for 15 minutes. Remove from oven and sprinkle the crumb mixture over cake. Return to oven and bake an additional 35-35 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. Sprinkle generously with powdered sugar. *If you don't have this (and what a shame if you didn't), just use 1 teaspoon vanilla flavoring.