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1
To begin, preheat your oven to 325 degrees. Butter or grease a 9x13 inch cake pan, and set it aside.
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2
In a bowl, whisk together 1 egg, pumpkin puree, 1/2 c sugar, a teaspoon of cinnamon, 1/4 tsp nutmeg, and about 1/16 teaspoon each of ginger and cloves.. Whisk those until smooth, and set it aside.
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3
In another bowl, stir together 2 c flour, 3/4 c sugar, and a teaspoon each of baking soda and baking powder. Set that aside as well.
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4
In your mixing bowl, beat together 3 eggs, 1 stick (1/2 c) room temperature butter and a teaspoon of vanilla. Beat them until smooth.
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5
Mix half of the flour mixture into the butter mixture. Once it is combined, mix in a cup of sour cream.
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6
Finish off with mixing in the remaining flour mixture. Combine these until jut mixed, making sure to scrape the bowl with a rubber spatula.
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7
Spread half of the cake batter in the bottom of your cake pan. Then carefully spread the pumpkin mixture over the top of it.
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8
Spoon the remaining cake batter over the top of the pumpkin, and gently spread it out as best you can. You may have a little pumpkin peeking through, that that is quite okay.
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9
Now for the final touch. In a food processor, combine 1 c brown sugar, 1/3 c cold butter that is cut up, a teaspoon & a half of cinnamon, and half a cup of pecans. Pulse the ingredients together a few times until crumbly and combined.
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10
Sprinkle this mixture over the top of the cake.
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11
Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick.
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12
Allow it to cool to near room temperature. Enjoy with a cup of coffee...it is coffee cake after all!
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13
Serving number dependant upon how you cut the cake.
