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Best Pumpkin, Sour Cream Coffee Cake




Source of Recipe


Recipe exchange that I belong to


Recipe Introduction


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.