Pumpkin Gingerbread Coffee Cake

Pumpkin Gingerbread Coffee Cake Coffee cake 2 ½ cups all purpose flour 1 cup sugar ½ cup cornmeal 2 teaspoons pumpkin pie spice ¾ cup butter 2 eggs lightly beaten 1-15 ounce can pure pumpkin ½ cup full-flavor molasses ⅓ cup buttermilk ½ teaspoon baking soda Preheat oven to 350°F. Position the rack to the center of the oven and grease a 9inch spring form pan with non stick spray. Set aside. In a large bowl, whisk together the flour, sugar, cornmeal, and pumpkin pie spice. Using a pastry blender, cut in butter until soft crumbs form. Remove ¾ cup of the crumb mixture and reserve for the topping. In a separate medium bowl, combine the eggs, pumpkin, molasses, buttermilk and baking soda. Add the wet pumpkin mixture to the remaining large bowl of dry ingredients and stir until just combined. Pour batter into prepared baking pan and sprinkle with reserved ¾ cup crumb mixture. Bake 62-67 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack for at least 30 minutes.