Pumpkin Coffee Cake

Another pumpkin recipe! At first I didn't want to make it because it looked like it had too many ingredients and too many instructions. Once I started making it, it was very easy.

• Ready In: 1 hr 20 mins
• Serves: 12-16
• Yields: 1 pan

Ingredients

• Filling

• 1 (16 ounce) can pumpkin
• 1  egg
• 1⁄3 cup sugar
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon clove

• Streusel Topping

• 1  cup brown sugar, packed
• 2  tablespoons flour
• 2  teaspoons cinnamon
• 1⁄3 cup butter, diced
• 1  cup pecans, chopped

• Cake

• 1⁄2 cup butter, softened
• 3⁄4 cup sugar
• 1  teaspoon vanilla
• 3  eggs
• 2  cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  cup sour cream

Directions

1. Preheat oven to 325 degrees and grease a 9x13 cake pan.
2. Filling:.
3. Combine all the filling ingredients in a medium bowl and mix well.
4. Set aside.
5. Streusel:.
6. Combine brown sugar, flour and cinnamon in a bowl and mix well.
7. Cut in the butter until the mixture is crumbly.
8. Add pecans and stir to combine.
9. Set aside.
10. Cake:.
11. Cream the butter and sugar with mixer until light and fluffly.
12. Add eggs, one at a time and beat well after each one.
13. Add vanilla.
14. In another bowl sift together flour, baking powder and baking soda.
15. Add flour mixture to the butter mixture a little at a time, mixing well.
16. Add sour cream, mixing well.
17. To assemble:.
18. Pour half the cake batter in pan.
19. Sprinkle with half the streusel.
20. Spread all the filling mixture over streusel.
21. Top with remaining cake batter.
22. Sprinkle with remaining streusel.
23. Bake at 325 degrees for 50 minutes.