Pumpkin Coffee Cake

BATTER:
1/2 cup butter
3 eggs
3/4 cup sugar
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder

PUMPKIN MIXTURE:
1 (15 oz) can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1/2 evaporated milk

TOPPING
1/3 cup butter
1 cup sugar
2 tsp ground cinnamon
1 cup pecans (or walnuts)

1. Grease or spray the bottom of a 9x13 pan.
2. Mix together batter ingredients.
3. Pour 1/2 of batter mixture in the 9x13 pan.
4. Mix together the pumpkin ingredients.
5. Pour all of the pumpkin mixture over the batter.
6. Pour the remaining half of batter over the pumpkin. This step is a little difficult-it's okay that the pumpkin mixes in a little with the batter. (I just spooned little drops of batter over the pumpkin mixture.)
   
7. Make the topping and pour over batter.
8. Bake in a 325 degree oven for 50-60 minutes.
9. Let cool completely.

Enjoy! It is REALLY good!!