Pumpkin Streusel Coffee Cake with Truvia Cane Sugar Blend and Truvia Brown Sugar Blend

Ingredients

Streusel Topping

• 3 Tbsp (45 mL) flour

• 2 Tbsp (30 mL) Truvia Brown Sugar Blend

• 1⁄2 tsp (3 mL) cinnamon

• 2 tsp (10 mL) unsalted butter

• 1 tsp (5 mL) canola oil

• 1 tsp (5 mL) water

• 2 Tbsp (30 mL) oatmeal

Coffee Cake

• 1 3⁄4 cups (420 mL) all-purpose flour

• 2 tsp (10 mL) baking powder

• 1 1⁄2 tsp (8 mL) pumpkin pie spice

• 1⁄2 tsp (3 mL) baking soda

• 1⁄4 tsp (1 mL) salt

• 2 large eggs*

• 1 cup (240 mL) canned pumpkin puree

• 1⁄2 cup (120 mL) buttermilk

• 1⁄3 cup (80 mL) packed Truvia Brown Sugar Blend

• 1⁄3 cup (80 mL) Truvia Cane Sugar Blend

• 3 Tbsp (45 mL) canola oil

• 1 tsp (5 mL) vanilla extract

Directions

• 1.  

  Pre-heat oven to 175° C. Spray 9 inch round cake pan with cooking spray.

• 2.  

  For streusel topping, in a small bowl combine the flour, Truvia Brown Sugar Blend, cinnamon, butter and canola oil with a fork until the mixture is crumbly.

• 3.  

  Stir in the oatmeal and set aside.

• 4.  

  For coffeecake, in a small bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt until well combined.

• 5.  

  In a large mixing bowl, whisk together the eggs, pumpkin, buttermilk, Truvia Brown Sugar Blend, Truvia Cane Sugar Blend, canola oil and vanilla until well blended.

• 6.  

  Add the flour mixture to sugar mixture and stir just until combined.

• 7.  

  Scrape the batter into the prepared pan.

• 8.  

  Sprinkle the streusel topping evenly over the top of the cake.

• 9.  

  Bake for 50-55 minutes or until a pick inserted in the centre comes out clean.

• 10.  

  Remove from the oven and place on a wire rack to cool for 15 minutes.

• 11.  

  Serve warm.

• 12.  

  Store leftovers in a sealed container.