Categories: Breakfast, Coffee Cake, Pumpkin

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)

Directions

1. Grease or spray the bottom of a 9×13 pan. Mix together first 8 ingredients.

2. Pour 1/2 of the mixture in the 9×13 pan.

3. 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.

4. Pour all of the pumpkin mixture over the batter in the 9×13 pan.

5. 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)

6. Make the topping, put over batter.

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

8. Let cool completely.

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