Pumpkin Streusel Cake

3/4 cup Granulated Sugar

1/2 tsp Western Family Baking Powder

1/4 tsp Baking Soda

1/2 tsp Nutmeg

1/2 tsp Cloves

1 tsp Western Family Ground Cinnamon

1/4 Cup Western Family Butter, very cold and grated

2 Large Western Family Egg

1/2 cup Western Family

2% Greek Yogurt, or Sour Cream

1 cup Western Family

100% Pure Pumpkin

1 pkg Western Family Cream Cheese, softened to room temp

1 tsp Western Family Pure Vanilla Extract

1/3 cup Granulated Sugar

1/3 cup Western Family All-Purpose Flour

1/3 cup Brown Sugar

1/2 tsp Pure Himalayan pink salt

1/3 cup Western Family Pecans, chopped

Directions

Line a 9×9 baking pan with parchment paper, set aside. Preheat oven to 350F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and cloves. Grate in the frozen/cold butter and stir with a spatula or wooden spoon to combine. Add in the egg, greek yogurt, and pumpkin puree and mix just until combined. (Do not overmix!) Spread 2/3rds of the batter onto the parchment paper-lined pan.
In a bowl, whisk together the cream cheese, egg, vanilla, and sugar until combined. Pour over the batter. Then spoon remaining batter on top of cream cheese.
In a bowl mix together flour, brown sugar, salt, and pecans. Add in butter and use a pastry blender to to combine together. Sprinkle streusel topping over batter in pan.
Bake for 40 min or until a toothpick inserted into the center comes out clean. For storage, store in sealed container in fridge

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by Save-On-Foods