Pumpkin Cream Cheese Strusel Coffee Cake

Tomorrow morning we are having several friends over for breakfast and I wanted to serve a coffee cake.  I found two different ones so I combined them and it is in the oven at this moment. Cannot wait to try a bite (or a huge piece)

The cake portion is from Taste of Home

2 cups sugar

2 eggs

1 1/4 cups canned pumpkin

1/4 cup oil

1/2 teas vanilla extract

2 1/4 cups flour

2 teas ground cinnamon

1 teas baking soda

1/2 teas salt

Filling:

1 (8 oz) package of cream cheese, softened

1 egg

1 tables sugar

Topping (this is from a new cookbook that a friend of mine just completed, thank you Mary)

Crumble Topping

 1/2 cup light brown sugar

1/2 cup flour

1 teas ground cinnamon

4 tablespoons butter, cold

Directions

In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13×9″ baking dish.

In a small bowl, beat cream cheese, egg and sugar until smooth. Drop by tablespoons over batter and swirl into pumpkin mixture with a knife. Combine topping ingredients and cut up butter with pastry blender or 2 forks until mixture is crumbly.  Sprinkle over cake mixture and bake at 350 for 35-40 minutes.

Serves 12-15

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