Sour Cream Pumpkin Streusel Coffeecake

Coffeecake Batter:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream

Filling:

1-3/4 cups solid pack pumpkin (16 oz. can)
1 slightly beaten large egg
1/3 cup sugar

Streusel:

1 cup firmly packed dark brown sugar
1/3 cup unsalted butter, room temperature
2 teaspoons ground cinnamon
1 cup chopped walnuts or pecans, lightly toasted
1 teaspoon pumpkin pie spice or allspice

Preheat oven to 325 degrees F. Grease a 13 x 9 x 2 inch baking dish. Set aside.

In a small bowl, prepare streusel and set aside: Combine sugar with nuts, cinnamon and allspice. Cut butter into sugar mixture. (Fingertips work the best).

In a large bowl, combine flour, baking powder, and baking soda. Set aside.

Make the pumpkin filling in a medium-sized bowl. Combine pumpkin, beaten egg, cup sugar, and pumpkin pie spice. Put in refrigerator until needed. (Remember to stir it again right before using.)

In a large bowl, cream butter, sugar, and vanilla. Add eggs one at a time, beating well after each addition.
Add dry ingredients to butter mixture alternately with sour cream.

Spoon half of batter into the pan and spread to corners.
Sprinkle half of the streusel mixture over batter. Spread all of the pumpkin filling over the streusel.

Carefully spread remaining batter over pumpkin filling. Sprinkle remaining streusel over top.

To marbleize the layers, insert a round-tipped knife into the batter and make large swirls.

Bake for 50-60 minutes or until toothpick inserted in center comes out clean.

Serve warm right from pan.

YIELD: 12 Servings