Sour Cream Pumpkin Coffee Cake
1 cup packed brown sugar
¼ cup all-purpose flour
2 tsp pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
BATTER
1/2 cup butter, softened
¾ cup sugar
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup (8 oz) sour cream
FILLING
1 can (15 oz.) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 tsp pumpkin pie spice
Preheat oven to 325. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda, add to creamed mixture alternately with sour cream.
Spread half of batter into a greased 13×9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.
Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Papas Cutting Board 