Pumpkin Spice Coffee Cake

• 2-1/4 cups Flour
• 3/4 teaspoons Baking Soda
• 1-1/2 teaspoon Baking Powder
• 1-1/2 teaspoon Cinnamon
• 1-1/2 teaspoon Ginger
• 1/2 teaspoons Allspice
• 1/4 teaspoons Nutmeg
• 1/8 teaspoons Cloves
• 1/2 cups Vegatable Oil
• 1-2/3 cup Sugar
• 3 Eggs
• 1-3/4 cup Pumpkin Puree
• FOR THE COFFEE CAKE FILLING:
• 3 Tablespoons Butter
• 1-1/2 teaspoon Cinnamon
• 1-1/2 teaspoon Ground Coffee
• 1/2 cups Flour
• 1/2 cups Brown Sugar
• 1 pinch Salt
• FOR THE CRUMB TOPPING:
• 5 Tablespoons Butter
• 3/4 cups Flour
• 1/2 cups Brown Sugar
• 1-1/2 teaspoon Cinnamon

1. Preheat oven to 350u0b0F.
2. In a medium bowl, sift flour, baking soda, baking powder, salt, and all spices. In a standing mixer fitted with a paddle attachment, mix oil, then sugar, followed by eggs. Once eggs are thoroughly combined, add pumpkin puree. Mix in flour mixture. Set aside.
3. To make coffee filling, pulse all ingredients together in a food processor, or use your hands to mix until you've mixed the butter in completely.
4. Spray a 9x4 loaf pan. Add half of the pumpkin batter, then add the coffee filling crumble. Fill the rest with the remaining pumpkin batter. Use a knife or skewer to swirl pumpkin and coffee filling together.
5. Pulse together all ingredients for the crumb topping in a food processor or mix by hand. Cover the top of the loaf with all the crumbs.
6. Bake for 1 hour 20 minutes to 1 hour 30 minutes. Use a toothpick or a knife and insert in center, if it comes out clean, you're good to go! Cool, slice, and enjoy.

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Taken from tastykitchen.com/recipes/holidays/pumpkin-spice-coffee-cake/ (may not work)