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Pumpkin Coffee Cake

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans
CAKE:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1/2 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture

Printed from tasteofhome.com Sep 8, 2008

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Pumpkin Coffee Cake cont.

resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream
butter and sugar. Add eggs, one at a time, beating well after each addition.
Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients;
add to creamed mixture alternately with sour cream mixture. Beat on low just
until blended. Spread the batter into two greased and floured 8-in. round baking
pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a
toothpick inserted near the center comes out clean.

Yield: 16-20 servings.