Pumpkin Crunch Coffee Cake Recipe

Presented by SaleWhale

Ingredients

TOPPING:
1/4 cup	brown sugar, packed
1/4 cup	white sugar
1/2 tsp	ground cinnamon
2 tbsp	butter (or margarine), cold
1/2 cup	chopped pecans/walnuts
CAKE:
1/2 cup	unsalted butter, softened
1 cup	sugar
2	eggs, at room temperature
1 cup	sour cream (or full fat yogurt)
1 cup	pumpkin (canned or cooked)
1 tsp	vanilla essence
2 cu[s	all purpose flour
1 tsp	baking soda
1 tsp	baking powder
1/2 tsp	pumpkin pie spice (or 1/4 tsp ground cinnamon)
1/4 tsp	salt

In a small bowl, combine sugars and cinnamon for topping.
Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
In a mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.
Combine dry ingredients.
Add dry ingredients to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
Spread the batter into two greased and floured 8" round cake pans or 6" loaf pan. Sprinkle with topping. Bake at 325F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

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