This coffee cake is one for the books...and the perfect fall dessert. The cake is tender and moist, with a pumpkin pie-streusel layer, then topped with more cake and finally, the rest of the streusel sprinkled over the top. It's just fabulous in looks and flavor!
2Combine ingredients for Streusel Topping; set aside for later.
3Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well.
4Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream.
5Combine pumpkin, 1 egg, 1/3 cup sugar, and pumpkin spice.
6Spoon 1/2 of batter in a prepared 9 x 13 pan. (It's thick and looks like it's not enough, but it will rise up into a beautiful, moist cake.) Sprinkle 1/2 of streusel over batter. Spread pumpkin mix over streusel. Spread remaining batter over pumpkin. Sprinkle remaining streusel on top.
7Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean.
Serves 12. Refrigerate left-overs, if you have any!