PUMPKIN COFFEE CAKE

(THIS IS A FAVORITE OF MINE, ESPECIALLY FOR THE FALL!)

COFFEE CAKE BATTER:
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

FILLING:
(15 ounce) can pumpkin
3/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1/2 cup evaporated milk

TOPPING:
1/3 cup butter
1 cup sugar
2 teaspoons cinnamon
1 cup pecans

Grease or spray the bottom of a 9x13-inch pan. Mix together first 8 ingredients. Pour 1/2 of the batter in the 9x13-inch pan. Mix together the next 8 ingredients. Pour the pumpkin mixture over the batter in the pan. Pour the remaining half of batter over the pumpkin very carefully. (If it mixes a little with the batter, it's okay.) Mix the topping ingredients together, and sprinkle over batter. Bake in a 325 degree oven for 50-60 minutes.

PUMPKIN COFFEE CAKE