#1032 - Pumpkin Coffee Cake

(by Shirley McNevich)

1/2 cup butter
3/4 cup white sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup Breakstone's sour cream
Topping: 1 - 16oz. can Libby's pumpkin, 1 beaten egg, 1/3 cup white sugar, 1 tsp. pumpkin pie spice
Crumbs: 1 cup Domino's dark brown sugar (packed), 1/3 cup butter (softened), 2 tsp. cinnamon

In a bowl add brown sugar, 1/3 cup butter and 2 tsp. cinnamon--use two table knives to cut the mixture into crumbs--set aside. In a mixer add 1/2 cup butter, 3/4 cup white sugar and vanilla--beat. Add 3 eggs--beat. Add sour cream--beat. Add baking powder and baking soda--beat. Add flour--beat and set aside. In a bowl add pumpkin, 1 beaten egg, 1/3 cup white sugar, and pumpkin pie spice--stir until mixed. Pour 1/2 of the batter from the mixer into a greased 9 x 13 cake pan. Sprinkle half the the brown sugar crumb mixture on top of the cake batter. Spread ALL of the pumpkin mixture on top of the crumbs. Pour the rest of the batter from the mixer on top of the pumpkin mixture. Sprinkle the rest of the brown sugar crumb mixture on top. Bake at 325 degrees for 50-55 minutes--test with a toothpick for doneness.