Ribbon of Pumpkin Coffee Cake

This coffee cake is just one of the best I have ever had.  A layer of pumpkin pie is nestled between two layers of cake!  It would be perfect for the holidays or anytime you need a special coffee cake.

Ribbon of Pumpkin Coffee Cake

Filling
1 (16 ounce) can pumpkin
1 egg
1/3 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves

Streusel Topping
1 cup packed brown sugar
2 tbsps flour
2 tsps cinnamon
1/3 cup butter, diced
1 cup chopped pecans

Cake
1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream

To make the filling: Combine all filling ingredients in a medium bowl and stir to combine. Set aside.

To make streusel: Combine the brown sugar, flour and cinnamon in a bowl, mix well. Cut in the butter until mixture is crumbly. Add pecans and stir to combine.

To make the cake: Cream the butter, and sugar with a mixer until light and fluffy. Add the eggs, one at a time and beat well after each. In another bowl, sift together the flour, baking powder and baking soda. Add flour mixture to butter mixture alternately with the sour cream; mix well after each addition.

Pour half the cake batter into a greased 13×9 pan. Sprinkle with half the streusel. Spread all of the filling mixture over the streusel. Top with the remaining cake batter. Sprinkle the rest of the streusel over the top.

Bake at 325º for 50 minutes.

Makes 12 servings.

Happy Cooking!

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