Pumpkin Pie Coffee Cake

Pumpkin Pie Coffee Cake (adapted from Bunny's Warm Oven)

1/4 cup unsalted butter (1/2 stick) at room temperature

2 eggs (if doubling, just add one egg)

slightly heaping 1/3 cup sugar

1 tsp vanilla

1/2 cup sour cream

1 cup flour

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp nutmeg

Pumpkin Layer:

1 cup pumpkin (half of a can)

slightly heaping 1/3 cup sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 tsp nutmeg

1/4 teaspoon ground cloves

1 egg

1/4 cup evaporated milk

Topping:

2 1/2 Tb butter, at room temperature

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/4 tsp nutmeg

1/2 cup nuts (almonds, walnuts, or pecans)

Butter or spray an 8x8 baking pan or dish. Preheat oven to 325 degrees.

Whisk flour, salt, powder, soda, and nutmeg together in a medium bowl. Set aside.

Cream together the butter and sugar until fluffy. Add eggs and vanilla, beating after each. Mix in flour and sour cream in alternation (flour, sour cream, flour, sour cream, flour)

Whisk together all pumpkin filling ingredients until smooth in separate bowl.

Pour half of the first batter into the prepared pan. Smooth into the corners. Top with ALL of the pumpkin batter, smoothing over the top. Pour the rest of the first batter over the pumpkin, or spoon out on top. Smooth it together (no worries, it will mix a bit, that's okay! We're not going for perfection!)

In a small bowl, stir together all topping ingredients, except butter, with a fork. Rub the butter in with your fingers, to make streusel-ish lumps. Sprinkle over the top of your cake.

Bake for 40-50 minutes. Let cool completely before serving.