Pumpkin Coffee Cake

Ingredients

  • 1⁄2 cup butter
  • 3 eggs
  • 3⁄4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 (15 ounce) can pumpkin
  • 3⁄4 cup sugar
  • 1⁄2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon ground cloves
  • 2 eggs
  • 1⁄2 cup evaporated milk
Topping
  • 1⁄3 cup butter
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup pecans (or walnuts)

Instructions

1 _ Grease or spray the bottom of a 9x13 pan.

2 _ Mix together first 8 ingredients.

3 _ Pour 1/2 of the mixture in the 9x13 pan.

4 _ Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.

5 _ Pour all of the pumpkin mixture over the batter in the 9x13 pan.


6 _ Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.

7 _ Bake in a 325 degree over for 50-60 minutes.

8 _ Let cool completely.

Enjoy.

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