PUMPKIN COFFEE CAKE

Pumpkin Coffee Cake image

Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious

Provided by carol murray

Categories Breads

Time 1h20m

Yield 1 coffeecake, 12 serving(s)

Number Of Ingredients 20

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Ingredients

1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup evaporated milk
1/3 cup butter
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans (or walnuts)

Steps:

Grease or spray the bottom of a 9x13 pan.
Mix together first 8 ingredients.
Pour 1/2 of the mixture in the 9x13 pan.
Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
Pour all of the pumpkin mixture over the batter in the 9x13 pan.
Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
Bake in a 325 degree over for 50-60 minutes.
Let cool completely.
Enjoy.

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