Pumpkin Coffee Cake

By carvalhohm2

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
• 1/3 cup butter
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 1 cup pecans (or walnuts)

Details

Servings 12
Preparation time 20mins
Cooking time 80mins
Adapted from food.com

Preparation

Step 1

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.