Pumpkin Coffee Cake

Preheat your oven to 325 degrees F (160 C). Butter or grease a 9x13 inch cake pan, and set it aside.

In a bowl, whisk together 1 large egg, 1 1/2 cups pumpkin puree, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/16 teaspoon each of ground ginger and ground cloves. Whisk until smooth, and set aside.

In another bowl, stir together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking soda, and 1 teaspoon baking powder. Set aside.

In your mixing bowl, beat together 3 large eggs, 1 stick (1/2 cup) room temperature unsalted butter, and 1 teaspoon vanilla extract until smooth.

Mix half of the flour mixture into the butter mixture until just combined.

Mix in 1 cup sour cream. Finish by mixing in the remaining flour mixture. Combine these until just mixed, making sure to scrape the bowl with a rubber spatula.

Spread half of the cake batter evenly in the bottom of your prepared cake pan. Then carefully spread the pumpkin mixture over the top of it.

Spoon the remaining cake batter over the top of the pumpkin mixture, and gently spread it out as best as you can. A little pumpkin peeking through is quite okay.

In a food processor, combine 1 cup brown sugar, 1/3 cup cold unsalted butter cut into pieces, 1 1/2 teaspoons ground cinnamon, and 1/2 cup pecans. Pulse the ingredients together a few times until crumbly and combined.

Sprinkle this crumb topping mixture evenly over the top of the cake.

Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick (it should come out clean).

Allow the cake to cool to near room temperature. Enjoy with a cup of coffee.