Pumpkin Cream Coffee Cake

Time for another pumpkin recipe! 

Pumpkin Cream Coffee Cake


Streusel
1/4 C brown sugar
1/4 finely chopped nuts
1 tsp cinnamon


Cake
1 1/2 C pumpkin puree
4 eggs
1 10oz container of Cooking Creme (could use 1 brick cream cheese + 1/4 C sour cream)
1/2 C apple sauce
1 1/2 C sugar
2 tsp vanilla
3 C white whole wheat flour (I used white, but regular WW would be fine too)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 tsp baking soda
1 tsp salt

Directions:
Preheat oven to 350 degrees F. Grease a bundt pan.
Mix streusel ingredients together and set aside.
Beat pumpkin, applesauce, oil and sugar together with an electric mixer. Beat in eggs. Add sour cream and vanilla, beating until well-combined. Measure the flour. Dump the flours on top of the cake batter, but do not mix in yet. Spoon baking soda, cinnamon, nutmeg & ginger and salt on top of flour. Now, with the electric mixer on low, mix the flour into the batter. Make sure it is completely incorporated, but do not overmix. Spoon half of the cake batter into the prepared bundt pan. Sprinkle the streusel filling evenly over the cake batter, being careful not to allow it to touch the sides. Spoon the remaining cake batter over the streusel filling. Bake 55-60 minutes. Invert cake and let cool completely. Dust with powdered sugar before serving.