SOUR CREAM PUMPKIN COFFEE CAKE

Steps:

• 1. In large bowl, cream butter, 3/4 cup sugar, and vanilla. Add 3 eggs, beating well.
• 2. In another bowl, sift together flour, baking powder, soda, and salt.
• 3. Add dry ingredients to the butter mixture, alternating with sour cream. Set aside.
• 4. In another bowl, combine pumpkin, 1 egg, 1/3 cup sugar, and the pumpkin pie spice*. Set aside.
• 5. For streusel, mix brown sugar with 2 tsp cinnamon. Mix in 1/3 cup butter (room temperature), then mix in chopped nuts.
• 6. Spoon half of sour cream batter into 13x9x2-inch baking pan**; spread to corners.
• 7. Carefully sprinkle HALF of streusel over batter.
• 8. Spread on all of pumpkin mixture. (I use a large spoon to dollop on pumpkin mixture...about 12 dollops. Then, with back of the spoon, gently spread the mounds together without disturbing the batter.)
• 9. Carefully spread on remaining batter.
• 10. Sprinkle remaining streusel on top.
• 11. Bake in preheated 350 degree oven for 50-60 minutes. (When I bake in a pyrex dish, I set oven to 325 degrees and bake for 50 minutes.)
• 12. *If you don't have "pumpkin pie spice," make your own. My version is: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves. **Note: The last few years, I've been using an 11.5x8x2-inch pyrex baking dish which also works out nicely. The cake rises ALL the way to the top, but has never spilled over.