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Pumpkin Sour Cream Coffee Cake




Source of Recipe


Recipe Circus: WendyIa


Recipe Introduction


From Wendy.................................................
This cake is so moist and delicious. Everyone seems to love it. I sub walnuts when out of pecans, and also bake mine in a 9x13. Enjoy. Great in fall, but we eat it even more often than that....



List of Ingredients




Topping:
-1/4 c. packed brown sugar
-1/4 c. sugar
-1/2 tsp ground cinnamon
-2 T. cold butter or margarine
-1/2 c. chopped pecans

Cake:
-1/2 c. butter or margarine softened
-1 c. sugar
-2 eggs
-1 c. sour cream
-1/2 c. cooked or canned pumpkin
-1 t. vanilla
-2 c. flour
-1 t. baking soda
-1 t. baking powder
-1/2 t. pumpkin pie spice
-1/4 t. salt







Recipe



-In small bowl, combine sugars and cinnamon.
-Cut in butter until mixture resembles coarse crumbs.
-Stir in pecans; set aside.

-In bowl, cream butter and sugar.
-Add eggs, one at a time, beating well after each addition.
-Combine dry ingredients, add to creamed mixture alternating with sour cream mixture.
-Beat on low just until blended.
-Spread the batter into two greased and floured 8" round pans.
-Sprinkle with topping.
-Bake at 325* for 40-50 minutes or until a toothpick inserted near the center comes out clean.