Sour Cream Pumpkin Coffeecake

• 1/2 c. butter
• 3/4 c. sugar
• 1 tsp. vanilla
• 3 eggs
• 2 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 c. sour cream
• 1 (16 oz.) Libby's solid pack pumpkin
• 1 egg, slightly beaten
• 1/3 c. sugar
• 1 tsp. pumpkin pie spice
• Streusel

1. Cream butter, 3/4 cup sugar and vanilla in mixer bowl.
2. Add 3 eggs, beating well.
3. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream.
4. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9-inch baking dish.
5. Spread to corners.
6. Sprinkle half of Streusel over batter.
7. Spread pumpkin mixture over Streusel.
8. Carefully spread remaining batter over pumpkin mixture.
9. Sprinkle remaining Streusel over top.
10. Bake in slow oven at 325u0b0 for 50 to 60 minutes or until toothpick comes out clean.

butter, sugar, vanilla, eggs, flour, baking powder, baking soda, sour cream, pack pumpkin, egg, sugar, pumpkin pie spice, streusel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395098 (may not work)