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.