Pumpkin Coffee Cake

Ingredients: Cake: ½ cup (1 stick) butter softened ¾ cup sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup sour cream Pumpkin Filling: 15 ounces canned pumpkin puree ½ cup sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon pumpkin pie spice ¼ teaspoon kosher salt 2 eggs ½ cup half and half Topping: ⅓ cup butter melted ¾ cup light brown sugar 2 teaspoons ground cinnamon 1 cup pecans, chopped small

Instructions: Preheat the oven to 325°F. Grease a 9x13 pan and set it aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan. Stir together the pumpkin, sugar, and spices. Add the eggs and then the half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.) Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!