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SOUR CREAM PUMPKIN COFFEE CAKE 
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
2 c. flour
1 3/4 c. (16 oz.) canned pumpkin
1 beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice
Streusel mix

Cream butter, sugar and vanilla in mixer bowl. Add eggs, beating well. Combine flour, baking powder and soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, sugar and pie spice.

Spoon half of batter into 13x9x2 inch baking dish, spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mix over streusel. Carefully spread remaining batter over pumpkin mix. Sprinkle remaining streusel over top. Bake in slow oven (325 degrees) 50-60 minutes until toothpick comes out clean.

STREUSEL MIX:

1 c. firmly packed brown sugar
1/3 c. butter
2 tsp. cinnamon
1 c. chopped nuts

Cut sugar, butter and cinnamon until well blended; add nuts.
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