Sour Cream-Pumpkin Coffee Cake

Topping:

• 1 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/3 cup cold butter
• 1 cup chopped pecans

Batter:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup (8 ounces) sour cream

Filling:

• 1 can (15 ounces) solid-pack pumpkin
• 1 egg, lightly beaten
• 1/3 cup sugar
• 1 teaspoon pumpkin pie spice

1. Preheat oven to 325 degrees. In a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside. 
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. 
3. Spread half of batter into a greased 4 quart baker. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel. 
4. Bake 40-50 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack.